- 3 onions
- 1200g wonky mushrooms
- 3 garlic cloves
- A handful of flat leaf parsley
- 1½ lemon
- 1½ tbsp vegetable stock powder
- 750g girelle pasta
- 375ml double cream
- 2 tbsp olive oil
- Sea salt + black pepper
- 1 ltr hot water
- 1.
Peel and finely chop the onion. Set a large, heavy-based pan or casserole dish on a medium heat. Add 2 tbsp oil and the onion. Season with salt and pepper and fry, stirring often, for 10 mins till glossy. If it starts to brown too quickly, turn the heat down and add a splash of water.
- 2.
Meanwhile, brush any dirt off the mushrooms. Tear them into small pieces. When the onions are glossy, add the mushrooms to the pan. Fry, stirring often, for 10 mins till the juicy.
- 3.
Peel and crush or grate 2 garlic cloves. Finely chop the stalks from the parsley sprigs. Set the leaves aside for later. Finely grate the lemon zest. Boil a kettle of water. Tip the vegetable stock powder into a heatproof jug. Add 1 ltr water and stir to mix.
- 4.
Stir the garlic, parsley stalks and lemon zest into the mushrooms. Cook and stir for 2 mins. Tip in the pasta. Pour in the vegetable stock. Stir to mix, then turn the heat up and bring to the boil. When the pan is boiling, turn the heat down to low. Pop on a lid. Gently simmer for 15-20 mins till the pasta has absorbed the water and become tender.
- 5.
Roughly chop the parsley leaves.
- 6.
Pour in the cream and stir to mix. Gently warm through. Taste and add salt, pepper or a squeeze of lemon juice to taste. Serve straight away, garnished with chopped parsley.
- Tip
Love Your Leftovers
The pasta will keep for up to 3 days in the fridge. Transfer to an airtight container, seal and chill. Reheat it in the microwave or on the hob with an extra splash of water or stock