The Quickest Tomato + Mushroom Pasta
A ‘throw it together’ kind of dinner
Don’t let that heading fool you. This is bloody delicious. A recipe born out of a need for something quick and tasty, and having to use up all the bits in the fridge. It’s adaptable too, like feel free to add in other fresh veggies, leaves or meat here if you have them, but the mushrooms are really the star of this recipe, they’re kind of non-negotiable. The flavour they give is just beaut. Also, fresh tagliatelle is your best friend here, especially if you’re in need of a quick dinner.
Recipe / serves 2
Ingredients
Olive oil
2 garlic cloves, sliced
A handful of chestnut mushrooms, chopped finely
2 tbsp tomato paste
A generous pinch of dried thyme + oregano each
60ml double cream
Salt + black pepper
Parmesan, grated
200g fresh tagliatelle or 120g dried tagliatelle
Small handful of basil leaves, torn
Method
Boil water in a pot, and add a generous pinch or two of salt. If you’re using dried pasta, add it to the pot when the water is ready.
Heat up your oil in a large saucepan on medium heat, then add the sliced garlic and fry until fragrant - about two minutes.
Add the mushrooms after about a minute, with a good pinch of salt and stir. Cook for about 2 minutes.
Add the dried herbs, tomato paste and a generous grind of black pepper. Stir everything in, keep it cooking for about a minute, then add in the cream.
If you’re using fresh pasta, add it to the pot now.
Taste test your sauce, and add enough parmesan to your own liking, along with more salt or black pepper as needed. If the sauce is a little too rich, add a squeeze of lemon juice.
Once your pasta is cooked, use a slotted spoon to add it to the saucepan. Make sure to add a little bit of that starchy pasta water, it’ll help loosen up the sauce. Add in the torn basil leaves too, then mix the sauce until the pasta is well coated.
Taste test again, then serve in two bowls and add a little more grated parmesan and lashings of black pepper on top. Enjoy!
Notes
Storage
This pasta will keep for 2 to 3 days in the fridge - it might need a little water to loosen up when you’re heating it up again.