Friday, 10 August 2012

Mushroom Pasta from Mushroom Pate


Is it too soon for another pasta recipe? I really hope not, because I promised you yesterday I'd tell you about the amazing pasta dish you can make with mushroom pate, and I really like to keep my promises. 

Truth is, this recipe might seem awfully familiar, as really the key ingredients are pretty dang similar to those in the simple Penne Carbonara I showed you. In fact, bar a couple of quantity changes, I think there's really one one ingredient subbed in and out (mushroom pate for Parmesan)- and even then we grated a little Parmesan on top! The thing is, it's such a good base recipe for a whole host of pasta dishes, it's handy to have it up your sleeve. If you like pesto, you could sub that in for the mushroom pate and have a creamy pesto sauce, or if you like a creamy tomato sauce... are you starting to get the idea?! 

But to show you just how easy it is, here's how to make it into the best mushroom pasta....

Creamy Mushroom Pasta
Serves 2

Ingredients
125g mushrooms
200g penne pasta
4 tblspns Mushroom Pate
1/2 Cup Creme Fraiche
75g bacon, finely chopped (actually I snip it with kitchen scissors, so much easier!)
Half an onion, finely chopped
Handful of peas (fresh or frozen)
Handful of grated Parmesan
Salt and pepper, to season

Directions
1) Boil the pasta in well salted water according to the instructions, for the minimum length of time (if it says 10-12 minutes, aim for 10). We want the pasta to be ever so slightly al dente, and you will be returning it to the heat briefly later on. With one minute to go, add in the peas with the pasta.

2) While the pasta is cooking, in another large pan heat the oil and add the bacon. Cook on a medium heat until any fat has rendered and the bacon is starting to turn golden. Add in the onion and salt and pepper, and cook until the onion has softened.

3) By this point the pasta and peas should be ready. Drain and set aside.

4) Add mushrooms to the pan with the bacon and onions, increase the heat to medium high and cook until the mushrooms have browned. Add in the garlic and stir for another minute.

5) Reduce the heat to the lowest you can and add in the mushroom pate and creme fraiche and stir until completely combined. Add in the in the pasta and peas and stir until the veggies and bacon are fairly evenly mixed through. Heat the pasta for a minute, but don't let the creme fraiche boil.

Serve with a scattering of Parmesan on top.


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