Really simple Mushroom Pasta that is delicious! This is a classic dish, one that requires few ingredients and is so easy to make.
The earthiness of mushrooms makes this a really simple flavour packed dish. It just works. Autumn and mushrooms are like buddies. This is earthy, rich, comfort food. You know what makes it even better and what I sometimes do..I drop a perfectly poached egg on top of this beauty, then face plant the bowl.
The benefits of mushrooms include:
- They are a good source of Fibre
- They contain Germanium, a trace mineral that helps your body use oxygen properly
- Many Mushrooms are also good sources of Selenium, an antioxidant mineral
- They are a good source of Copper, Niacin, Potassium and Phosphorous
- They provide protein, Vitamin C and Iron
- According to Prophetic Medicine, they are good for the eyes
Anther thing, Mushrooms do not have to be dripping in butter to taste good. They release so much moisture that they don’t need a load of grease on top of that. I generally use a mix of olive oil and butter to cook these mushrooms and it works really well. Also because the mushrooms aren’t swimming in butter, this is a healthier alternative to a traditional mushroom pasta.
No Cream Needed!
The other great thing about this pasta is that it is saucy even without the addition of cream. creme fraiche or tomatoes. The pasta water seems to do the trick. It makes the sauce cling to the pasta beautifully.
Is Parmesan necessary?
The parmesan issue – Some of my Muslim readers have previously mentioned the potential of Parmesan not being suitable for a Halal diet. I think these matters depend on the madhab you follow. If you cannot have Parmesan, a good alternative is to use something like Grana Padan0 which works too.
Anyway, please do try this recipe and please add a poached egg on top and tell me you love me. Thanks.
Simple Mushroom Pasta
- 200 g Penne Pasta I used Wholewheat - You can use any Pasta here
- 300 g Brown Mushrooms I used a mix, Chestnut work well
- 2 tbsp Unsalted Butter or Ghee Divided
- 1 tbsp Olive Oil
- 3 Garlic Cloves crushed
- ½ Red Onion finely diced
- 50 g grated Parmesan Cheese or Alternative See notes and more for topping
Cook pasta according to pack instructions and reserve 1 cup of pasta cooking liquid.
Drain pasta and set aside. Drizzle a little olive oil over the top. (Gino D'campo says this isn't necessary but it works for me).
Slice mushrooms into 5mm slices.
Melt 1 tbsp of butter in a pan over medium heat and add the olive oil too.
Stir in the garlic and onions. Cook for 1 minute.
Turn heat up to high. Add mushrooms and cook until water has evaporated and the mushrooms begin to turn gold. This will take around 5 - 7 minutes.
Add remaining butter. Stir until melted.
Turn heat down to medium high.
Stir in the pasta with half the water and parmesan. Toss gently and heat for a minute. If it is dry, add more water.
Season with salt and pepper.
Remove from heat and serve with more cheese.
The parmesan issue - Some of my Muslim readers have previously mentioned the potential of Parmesan not being suitable for a Halal diet. I think these matters depend on the Madhab you follow. For Parmesan specifically, I have linked an article at the bottom of the main post. If you cannot have Parmesan, I have linked an alternative.