Mushroom pasta
Comforting, easy and versatile, pasta is the ultimate crowd-pleaser. Whether it’s indulgent or a bright, fresh dish to enjoy in the sun, make the most of a staple ingredient with this selection of perfect pasta recipes . . .
Serves: 3-4
Preparation: 10 minutes
Cooking: 25 minutes
Ingredients
250g button mushrooms, sliced
4 garlic cloves, crushed
1 onion, thinly sliced
½ cup parsley, roughly chopped
Juice of 1 lemon
200g pasta
1 tablespoon butter
¼ cup olive oil
4 tablespoons tomato paste
½ cup Parmesan cheese, grated
Chilli flakes (optional)
Pinch salt and pepper
Method
Cook the pasta according to packet instructions.
In a large pan, heat the olive oil and butter over medium heat. Sauté the onion for 3-4 minutes, stirring regularly until it softens.
Add the mushrooms and a drizzle of olive oil and cook for around 10 minutes until slightly golden and cooked through. Stir through the garlic, salt and pepper.
Add the tomato paste and cook over medium heat for another 4-5 minutes then add the lemon juice.
Add the cooked pasta to the mushroom sauce and combine well. Sprinkle with Parmesan cheese, parsley and chilli flakes. Serve warm.
Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes
Ingredients
2 ripe avocados, halved, pitted
2 handfuls fresh basil leaves, some to garnish
2 cloves garlic
Juice of 1 lemon
1 cup cherry tomatoes, sliced
300g spaghetti pasta
⅓ cup olive oil
Pinch salt and pepper
Parmesan cheese for garnish (optional)
Method
In a large pot of boiling, salted water cook pasta according to package instructions; drain well.
To make the avocado sauce, blend avocados, basil, garlic and lemon juice in a blender. Season with salt and pepper to taste. Add olive oil in a slow stream and set aside
In a large bowl, combine pasta and avocado sauce. Transfer to a plate and top with cherry tomatoes, fresh basil leaves and Parmesan cheese. Serve immediately.
Serves: 3-4
Preparation: 10 minutes
Cooking: 10 minutes
Ingredients
1 head broccoli, coarsely chopped
1 medium shallot, finely chopped
1 clove garlic, crushed
Zest of 1 lemon
⅓ cup Parmesan cheese, grated
200g farfalle pasta (or pasta of choice)
2 tablespoons olive oil
Pinch salt and pepper
Handful fresh parsley, chopped
Dressing
Juice of 1 lemon
1 tablespoon lemon zest
1 garlic clove, chopped
1 tablespoon Dijon mustard
3 tablespoons olive oil
1½ tablespoons poppy seeds
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
Pinch salt and black pepper
Method
In a saucepan over medium heat, add oil and shallot and cook for 2 minutes. Add broccoli, lemon zest, salt and pepper. Cook for 10 minutes or until broccoli is slightly golden. Add the garlic and cook for a further minute.
In a large pot, cook the pasta in plenty of boiling salted water until just tender. Drain.
While pasta is cooking, combine dressing ingredients in a small bowl and mix well.
In a large bowl, combine the pasta, broccoli mixture, parsley and dressing. Toss well and top with Parmesan cheese.
— Courtesy of 5+A Day