I decided to become a vegetarian in my mid teens. Now the only vegetarian in the family, it was not unexpected that I then had to cook my own meals. I wasn't particularly fond of cooking, I found that when you take into account the time it takes to; buy the ingredients, prep the vegetables, cook, eat and then tidy everything away, it takes a significant amount of your evening away. That's why I love pasta dishes, they're easy to put together and practically fool proof. I've cooked mushroom pasta for as long as I can remember and have carefully refined the ingredients to come up with this recipe.
This dish isn't too heavy on the stomach, which I find is the case with a lot of creamy pasta dishes, and is a perfect evening meal for a summers day. This dish tastes better with wild, field variety mushrooms but I regularly substitute the cultivated one.
Ingredients, serves 4:
6 tbsp olive oil
2 cloves of minced garlic
200g of chestnut mushrooms
100g of field or button mushrooms
4 tbsp dry, white wine
500g of fresh tagliatelle (use fresh green tagliatelle for a healthier option)
60ml double cream
50g grated cheddar cheese
50g grated Parmesan
4 tbsp finely chopped, flat leaf parsley
1 tbsp white truffle oil
salt and pepper to taste
Step one In a frying pan, heat the olive oil and sweat the garlic over a medium heat. Make sure that the garlic doesn't turn brown as this will create a bitter taste. Reduce to low heat and add the mushrooms and extract their moisture. Cook for a few minutes until slightly browned. Add the white wine until evaporated, then season with salt and pepper to taste.
Step two In a saucepan, saltern the water and add the fresh pasta and cook for 4-5 minutes until al dente.
Step three In the meantime, add the cream and cheeses to the mushrooms and stir until the cheese has melted. You may wish to add more or less cream or cheese. This step is completely down to your personal preferences. Season with salt and pepper if required.
Step four Once the pasta has finished cooking, drain and toss into the mushroom sauce. Serve with white truffle oil and parsley.
The truffle oil can be a strong flavour, so I recommend not going overboard if you haven't tried it before. Just lightly garnish and then adjust to your preference.