Pasta Aglio Olio with Mushrooms
A very easy 15 minute umami rich pasta dinner that anyone can make.
Servings 2 portions
Calories 250kcal
Ingredients
- 140 g spaghetti
- 3 tbsp Olive Oil
- 150 g chestnut mushrooms thinly sliced
- 3 cloves garlic sliced
- 1 tbsp Yondu
- 1 tsp chilli flakes
- 1 tbsp chives
Instructions
- Cook the pasta according to the pack, then drain, reserving some of the cooking water. To speed this step up, start with boiling water from the kettle.
- Sauté the mushrooms in olive oil into a large pan over a medium-high heat. Cook until the mushrooms have released the liquid and keep going until that liquid has evaporated,, around 2-3 minutes. This step ensures that the mushroom flavour is intensified.
- Add the sliced garlic and cook for another 30 seconds.
- Add the pasta and Yondu, then toss well. If it looks a little dry, add some of the reserved pasta water to loosen it up and create a little sauce.
- Serve with a sprinkle of chopped chives, chilli flakes and a generous grating of parmesan (if you are not vegan).
Notes
You can use any mushrooms you can get. A mixture of mushrooms will make this dish more interesting. I used chestnut mushrooms as they were the most readily available. Fresh shitake mushrooms are a great choice to enhance the umami flavours of this dish if you can get them.