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Mushroom Pasta

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I got excited one day when I found in the supermarket a "mushroom mix" - three different types! This is delicious though just with your classic mushrooms so don't feel put off if you can't source  the more unusual types :-) The key with this dish is to control your portion size and stay away from adding bread, especially garlic bread (hard, I know). The added cream and thick pasta makes it moorish enough to really enjoy. Mushrooms are low in calories and carbohydrates and full on vitamins and minerals so make sure they are the star of the dish! 

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Ingredients

Serves: 2

• 500gm mixed mushrooms
• 1 large onion
• 2 garlic cloves
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt & pepper to t​aste
• 2 Tbsp Oil
• 1/2 cup pasta water
• 1/2 cup cream
• 2 servings thick cut wholemeal egg pasta

How to

• Place a large saucepan of water on the stove and add a tsp of salt  
  
• Bring the water to boil - once boiling add the pasta and cook to your preference 
  

While waiting for your water to boil:

• Finely chop onions and garlic
• Roughly slice the mushrooms
• ​Fry onions and garlic on a medium heat until the onions go transparent 
• Add the mushrooms and cook for a further couple of minutes
• Add thyme and rosemary, cooking for another couple of minutes
• Add cream and pasta water (water from your pasta pot!)
• Simmer until mushrooms nicely cooked 
• Add salt & pepper to taste
• Drain the pasta
• Combine the pasta into the mushroom mix
• Serve and enjoy!

Garnish option: I enjoy finely sliced spring onion, a grate of parmesan cheese or a teaspoon of sour cream! Or... All 3 :-)

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