For the last dish of November, I decided to do a lovely mushroom pasta based on a side dish I made for Thanksgiving. It is very fragrant and gets a nice kick of flavour from the garlic. This is what you’ll need:
- 2 punnets of small button mushrooms
- 10-15 cherry tomatoes
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon salt
- 2 tablespoons salted butter
- 1 tablespoon flour (not pictured)
- 125 g pasta (enough for 2 people)
First rinse the mushrooms of any dirt or debris.
Next, slice the tomatoes in half and roughly chop the garlic.
Heat the olive oil in the pan, then add the mushrooms, garlic, tomatoes, sage, thyme, and salt. Place a lid on top and let it simmer until the mushrooms cook down. You’ll want to keep the excess moisture in the pan, so some sort of lid is a must.
While the mushrooms are cooking, go ahead and boil your pasta.
Once the mushrooms have reduced in size, add the butter and stir it through.
Turn off the heat, but leave it on the stove. Go ahead and add the flour, stirring it through the mushrooms. You will see the liquid begun to thicken to a gravy like consistency.
Spoon over cooked linguine or spaghetti, and there you have it, Mushroom Pasta! This recipe was so super easy, quick to make, and great for a delicious midweek dinner. It is also vegetarian, but can easily be made vegan by adding soy butter or a bit of nut milk instead of butter for a creamy texture. And if you need meat, you can easily add sliced steak, chicken, or crispy pancetta on top. I truly hope you enjoyed the savoury recipes this month and have had the chance to try them in your kitchen. However, it’s now time to jump aboard the Christmas train – All Aboard!
Thanks for reading, and Happy Eating!