Herby Mushroom Pasta Recipes

Steps:

• Preheat oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper.
• While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the pepperoni and cook, stirring occasionally, until it starts to crisp, about 2 minutes. Transfer to a large bowl.
• Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the large bowl.
• Add the tomato sauce, half each of the mozzarella and the Pecorino to the bowl and stir well to combine. Transfer the pasta-mushroom mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.

Steps:

• Put the mushrooms, mustard, garlic and vegetable stock into a frying pan, bring to the boil and simmer for 5 mins or until the stock has nearly all evaporated and the mushrooms are soft.
• Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the spinach and cook, stirring, until just wilted. Transfer to a large bowl.
• Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of both the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

Steps:

• Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
• In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
• Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.
• Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.

Steps:

• Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.
• Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.