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Mushroom & cavolo nero pasta

Mushroom & cavolo nero pasta

By Henry Wei
10’ Prep time
20’ Cook time
30’ Total time
443 Calories
2 Serving

Summary

Angela hartnett cooked this recipe for nick grimshaw and guest martin kemp on episode 7, season 2 of dish, the waitrose podcast. discover all recipes prepared by angela hartnett on seasons 1-3 of the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts.
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Step by Step

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Step 1

Heat 1 tbsp oil in a large frying pan over a high heat and fry the mushrooms for 10 minutes, until cooked through and turning golden. Tip onto a plate and set aside.
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Step 2

Meanwhile, cook the pasta in a pan of boiling water for 1 minute less than on the pack instructions. Scoop out and reserve a mugful of the cooking water, then drain the pasta.
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Step 3

Return the frying pan to a medium heat with the remaining ½ tbsp oil. Add the shallot, garlic, cavolo nero and 1 tbsp water, and cook for 3-4 minutes. Add the porcini paste and fry for a minute more, then remove from the heat and stir in the cream, lemon juice, reserved mushrooms and pasta, and a good glug of the cooking water (approx 100ml). Season and sprinkle over the cheese, tossing everything together. Serve immediately.

Ingredient

  • Olive oil
    Olive oil
    1.5 tbsp
  • Parmigiano reggiano
    Parmigiano reggiano
    20 grams
  • Garlic
    Garlic
    2
  • Echalion shallots
    Echalion shallots
    1
  • Lemon
    Lemon
    1 tbsp
  • Wholewheat spaghetti
    Wholewheat spaghetti
    150 grams
  • Cavolo nero
    Cavolo nero
    200 grams
  • Chestnut mushrooms
    Chestnut mushrooms
    200 grams
  • Cooks’ ingredients porcini mushroom paste
    Cooks’ ingredients porcini mushroom paste
    1 tbsp
  • Essential reduced fat pouring cream
    Essential reduced fat pouring cream
    3 tbsp

Nutrition Facts

View nutrition facts
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