Mushroom & cavolo nero pasta

Name: Mushroom & cavolo nero pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1½ tbsp olive oil; 200 g chestnut mushrooms, sliced; 150 g wholewheat spaghetti; 1 echalion shallot, sliced; 2 garlic cloves, crushed; 200 g cavolo nero, stalks removed and leaves torn; 1 tbsp Cooks’ Ingredients Porcini Mushroom Paste; 3 tbsp essential Reduced Fat Pouring Cream; 1 tbsp lemon juice; 20 g finely grated Parmigiano Reggiano

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Martin Kemp on episode 7, season 2 of Dish, the Waitrose podcast.

4 out of 5 stars(1) Rate this recipe

Source of fibreSource of protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1½ tbsp olive oil
200g chestnut mushrooms, sliced
150g wholewheat spaghetti
1 echalion shallot, sliced
2 garlic cloves, crushed
200g cavolo nero, stalks removed and leaves torn
1 tbsp Cooks’ Ingredients Porcini Mushroom Paste
3 tbsp essential Reduced Fat Pouring Cream
1 tbsp lemon juice
20g finely grated Parmigiano Reggiano

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.
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.
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.

Cook’s tip

Cooks’ Ingredients Porcini Mushroom Paste adds lots of flavour to this recipe. Any long pasta shape will do, and if wholewheat varieties aren’t available, use standard varieties, bearing in mind the fibre content will be lower. Once opened, store the paste in the fridge and stir into risottos, or on toast with eggs and mushrooms for brunch.

Typical values per serving when made using specific products in recipe