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Mushroom and Walnut Pasta
It was Mushroom Mania on the Steven and Chris set with Chef Jo Lusted.
Did you know?
By Chef Jo Lusted
Makes 4 Servings
Ingredients:
Method:
In small bowl, soak porcini mushrooms in 1/2-cup warm water for 20 minutes or until softened. Drain through fine mesh sieve, reserving soaking liquid. Rinse mushrooms under cold running water to remove any grit; slice thinly.
Cook pasta according to manufacturer's instructions, reserving ΒΌ cup cooking liquid. Toss with 1 tbsp olive oil, set aside and keep warm.
Heat olive oil in a large skillet over medium high heat. Cook all mushrooms with salt, pepper, chili flakes, and garlic, in batches if necessary so pan is not crowded and stirring occasionally, about 2-3 minutes until mushrooms are golden brown. Add reserved mushroom soaking liquid, white wine or chicken stock and tomatoes to pan and stir until most of liquid is evaporated. Add pasta, fresh lemon juice, walnuts, and arugula to pan and gently toss until combined. Add reserved pasta cooking water 1 tbsp at a time as needed if mixture is dry.
Season to taste with additional sea salt, black pepper, and chili flakes. Divide into serving bowls and top with shaved Parmesan cheese.
Jo's Tip: Buy fresh sheets of whole-wheat lasagna noodles. Prepare them according to instructions, then cut them into thick strips and add them to this pasta dish. It looks rustic!
Did you know?
- Mushrooms are nutrient rich and packed with anti-oxidants. They are ranked with spinach and red pepper on the super food league table!
- Mushrooms count as one of our five-a-day fruit and vegetables: an 80g serving provides one portion.
- With more than 90 per cent water content, adding mushrooms to dishes such as stews can make us feel fuller without boosting calorie content. Great tip for anyone watching their weight!
By Chef Jo Lusted
Makes 4 Servings
Ingredients:
- 12 oz (340g) Whole Wheat Pasta
- 3 tbsp olive oil, divided
- 1 oz dried porcini mushrooms
- 4 cups thinly sliced mixed mushrooms (choose your favourite)
- 3 cloves garlic, minced
- Sea salt and freshly ground black pepper to taste
- Pinch red chilli flakes
- 1/3 cup dry white wine or low-sodium chicken stock
- 1 can (28oz/796 mL) canned diced tomatoes, drained (reserve liquid for future use)
- 2 tbsp fresh lemon juice
- 1/3 cup crushed toasted walnuts
- 2 cups baby arugula
- 4 oz parmesan cheese, shaved
Method:
In small bowl, soak porcini mushrooms in 1/2-cup warm water for 20 minutes or until softened. Drain through fine mesh sieve, reserving soaking liquid. Rinse mushrooms under cold running water to remove any grit; slice thinly.
Cook pasta according to manufacturer's instructions, reserving ΒΌ cup cooking liquid. Toss with 1 tbsp olive oil, set aside and keep warm.
Heat olive oil in a large skillet over medium high heat. Cook all mushrooms with salt, pepper, chili flakes, and garlic, in batches if necessary so pan is not crowded and stirring occasionally, about 2-3 minutes until mushrooms are golden brown. Add reserved mushroom soaking liquid, white wine or chicken stock and tomatoes to pan and stir until most of liquid is evaporated. Add pasta, fresh lemon juice, walnuts, and arugula to pan and gently toss until combined. Add reserved pasta cooking water 1 tbsp at a time as needed if mixture is dry.
Season to taste with additional sea salt, black pepper, and chili flakes. Divide into serving bowls and top with shaved Parmesan cheese.
Jo's Tip: Buy fresh sheets of whole-wheat lasagna noodles. Prepare them according to instructions, then cut them into thick strips and add them to this pasta dish. It looks rustic!
