A BIG bowl of pasta is just the thing for tummy-warming comfort on a cold day – especially when it’s crammed with mushroomy goodness. Try these recipes from the South African Mushroom Farmers’ Association, and bookmark the pasta salad with spring vegetables for when the time comes.
MIGHTY MUSHROOM BOLOGNESE WITH HIDDEN VEG
Serves 6
Ingredients
- 500g portabellini or white button mushrooms
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 1 large carrot, finely grated
- 1 large zucchini, finely grated
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 2 Tbsp tomato paste
- 2 x 400g tinned crushed tomatoes
- 1 cup mushroom or vegetable stock
- Salt and pepper, to taste
- Extra virgin olive oil
- 350g dried spaghetti
- Parmesan cheese, for serving
- Fresh parsley, for serving
Method
- Using a food processor, pulse the mushrooms until they are very finely chopped.
- In a large saucepan add a drizzle of olive oil and the mushrooms.
- Sauté until the mushrooms give off all their water and begin to brown.
- Remove from the heat and set aside in a bowl.
- In the same saucepan sauté the onion in a little olive oil. Cook until soft.
- Add the celery, carrot, zucchini, garlic and dried oregano. Cook until the vegetables are very soft. Use your spoon or spatula to mash them in the pan so they break down.
- Add the tomato paste and cook stirring constantly for 2-3 min.
- Add the tinned tomatoes and stock, bring to a gentle simmer.
- Allow to simmer for 30 min until reduced and thickened.
- Taste for seasoning.
- In a large pot of boiling salted water, boil the spaghetti according to package instructions.
- Once al dente, drain the pasta.
- Divide the spaghetti between bowls and top with the mushroom bolognese.
- Sprinkle with Parmesan cheese and fresh parsley.
TAGLIATELLE WITH MUSHROOMS AND WHITE PEPPER
Serves 4
Ingredients
- 400 g fresh tagliatelle
- 1 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tsp white pepper
- 250g white mushrooms
- Chopped flat leaved parsley
Method
- Boil the tagliatelle in plenty of salted boiling water until al dente. Drain and reserve some of the cooking liquid.
- Wipe the mushrooms clean and cut into thick slices. Heat two tablespoons of the olive oil in a large saucepan and cook the mushrooms over high heat until nicely browned. Set aside.
- Place the cheese in a big mixing bowl and add the remaining olive oil and white pepper. Mix to a creamy paste adding a ladle or two of the cooking liquid.
- Add the drained tagliatelle to the cheese paste and toss well. Add the mushrooms and mix well.
- Serve immediately, sprinkled with the parsley.
ORECCHIETTE & PORTABELLINI PESTO SALAD
Serves 6
Ingredients
- 500g orecchiette or similar short pasta
- 100g asparagus
- 100g edamame beans, shelled
- 100g fresh peas, shelled
Pesto
- 2 cups basil leaves, well packed
- ¼ cup sunflower seeds, cashew nuts or pine nuts
- ½ cup Parmesan cheese, grated
- 1 clove garlic, smashed
- 2 Tbsp lemon juice
- Zest of 1 lemon
- ½ cup olive oil
- 500g portabellini mushrooms, sliced
- Salt and pepper, to taste
- Fresh dill, for serving
- Pink peppercorns, for serving
Method
- In a large pot of salted boiling water, cook the pasta according to package instructions.
- Keep it nice and al dente. Reserve about 1 cup of pasta cooking water.
- Strain out the pasta and allow to cool.
- Using the pasta water, blanch the vegetables.
- Refresh them in ice cold water and drain.
- Keep them bright green with a good bite.
- Slice the asparagus so it mixes well with the peas and edamame beans.
- In a food processor, add all the pesto ingredients except the olive oil.
- Season well with salt and pepper.
- Blitz until combined.
- Slowly drizzle the olive oil into the food processor until everything is a good consistency.
- Scrape pesto into a large mixing bowl.
- Add the cooled pasta and toss to coat well.
- Add the blanched vegetables and mix.
- If necessary, add a splash of pasta cooking liquid to keep things nice and loose and well coated.
- Just before serving, cook the mushrooms.
- Heat a drizzle of olive oil in a large frying pan.
- Add the sliced portabellinis and cook until golden brown.
- Season well with salt and pepper.
- Add the mushrooms to the pasta salad.
- Toss to mix well.
- Plate into a large bowl or onto a serving platter.
- Scatter with fresh dill sprigs and crushed pink peppercorns.
OVEN ROASTED FETA & MUSHROOM PASTA
Serves 4
Ingredients
- 400g pasta of choice
- 200g block feta cheese
- 1 large red onion
- 500g portabellini mushrooms
- ± 6 fresh thyme sprigs
- Zest and juice of 1 lemon
- Olive oil
- Salt and pepper, to taste
To serve
- Fresh thyme leaves
- Parmesan cheese
Method:
- Preheat oven to 200˚C fan on.
- Slice mushrooms fairly thickly and slice red onion into petals.
- Place the block of feta into the centre of a large roasting dish.
- Scatter the red onion and mushrooms around the feta.
- Tuck the thyme sprigs amongst them.
- Season everything well with salt and pepper and drizzle liberally with olive oil.
- Toss to coat.
- Roast in the oven for ± 20 minutes.
- While the mushrooms and feta are roasting, cook the pasta in a large pot of salted water until al dente.
- (If you are worried about getting the timing just right and prefer to drain the pasta, reserve 2 cups of pasta water before draining)
- When the mushrooms are ready, remove from the oven and add the lemon zest.
- Stir everything together, adding a few splashes of pasta water as you go to create a creamy feta sauce.
- Using tongs or a strainer transfer the pasta directly into the baking dish.
- Toss to coat in the creamy sauce adding as much pasta water as needed to keep things silky.
- Season well with freshly ground black pepper and a good squeeze of lemon juice.
- Serve topped with fresh thyme leaves and a sprinkle of Parmesan cheese.
