Today's recipe is perfect for everyday, but with a weekend touch: this pasta with mushrooms recipe It has totally won me over, because it offers us, in a very easy and uncomplicated way, the way to get the most out of and all the aroma of everyday ingredients that combine perfectly with pasta, creating a well-rounded dish.
What a great way and time to debut the Le Creuset Olive Tray! Both for the content of the recipe (there is no autumn without mushrooms), and for he Tray design: We have received the Olive Brunch Collection just when the white wind comes in force and the olive trees are bursting with their lovely fruits.
Le Creuset OLIVE Rectangular Ceramic Tray with Lid (Limited Edition)
In terms of pasta, there is none Nothing better than adding a touch of garlic , and if it is roasted as the recipe suggests, even better. And the mushrooms can be seasonal to take advantage of the autumn flavours, or simple and delicious mushrooms to enjoy the recipe in an easy and economical way all year round. Whichever mushrooms you use, the recipe tastes heavenly.
I leave you with the video recipe , and below you will find ingredients and step by step:
Ingredients
- 3 tbsp olive oil
- 500 g mushrooms (or your favorite mushrooms or a mix of them)
- 1 whole head of garlic
- 1 large block of feta cheese (or vegan feta)
- 1 tbsp fresh thyme
- 250 g large rigatoni (you can use macaroni, spaghetti or another type of pasta)
- 1/4 cup crushed walnuts
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh arugula to serve
*You will also need an additional tablespoon of salt and water to pre-boil the pasta.
Elaboration
- Preheat the oven to 180°C.
- Add a splash of olive oil to the bottom of the pan. Olive tray with lid from Le Creuset .
- Spread the sliced mushrooms over it and place the whole head of garlic, feta cheese and thyme in the centre. Bake for 25-30 minutes.
- Meanwhile, boil the pasta in salted water, following the instructions for al dente, depending on whether you use dried or fresh pasta. It is ideal to have the pasta ready before removing the tray from the oven.
- Once the mushrooms and cheese have finished baking, remove the tray from the oven (that is, when the mushrooms are caramelized and the garlic is soft).
- Squeeze the garlic and crush it lightly with a fork (you can see how to do this in the video above).
- Add the hot cooked pasta to the mushrooms and stir quickly so that the feta cheese melts and softens around the pasta.
- Add pepper to taste and sprinkle with crushed walnuts.
- Serve immediately with fresh arugula.
Grades
- When you drain the pasta, remember to reserve some of the cooking water. If you want to dissolve the feta or garlic a little more, or if you want everything to mix better when you add the pasta, a few tablespoons can be useful (and the pasta itself will absorb it in a few minutes).
- When draining the pasta, do not run the pasta under cold water or anything similar. Drain it well with a colander and place it directly, while still hot, on the tray with the garlic, mushrooms and cheese.
- When serving, you can add a little more crumbled feta cheese if you like. Also, accompany the dish with a bowl of freshly grated parmesan cheese: if you like parmesan, it will go very well with this pasta.
Comments
Claudia said:
Qué alegría Lola! La verdad es que también a través de redes nos han escrito comentando lo rica que queda realmente. Es un buen ejemplo de que algo simple puede quedar delicioso :).
¡Mil gracias por escribir!
Lola said:
Hice la receta con boletus y resultó un espectaculo , hubo quien se enfadó por no poder repetir la receta la tenía yo anterior de La Tagliatella