Creamy One Pot Mushroom Pasta Recipe

Ingredients

2 onions
800g wonky mushrooms
2 garlic cloves
A handful of flat leaf parsley
1 lemon
1 vegetable stock cube
500g girelle pasta
250ml double cream

Prep: 20 mins | Cook: 45 mins

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Method

1. Peel and finely chop the onions. Set a large, heavy-based pan or casserole dish on a medium heat. Add 2 tbsp olive oil and the onion. Season with salt and pepper. Fry, stirring often, for 10 mins till glossy. If it browns 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 parsley stalks. Set the leaves aside for later. Finely grate the lemon zest. Boil a kettle of water. Crumble the vegetable stock cube 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. 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.

7. Love Your Leftovers
The pasta will keep up to 3 days in the fridge. Transfer to an airtight container, seal and chill. Reheat in the microwave or on the hob with a splash of water or stock.