Pasta with shiitake and primosale

Ingredients

• 250 gtagliatelle
• 300 gshiitake mushrooms
• 2 clovesgarlic
• 1 sprigfresh thyme
• 100 mlcream
• 100 mlwild mushroom stock
• ½ lemon, zestlemon
• to tasteolive oil
• 100 gPrimosale with peppers
• 2 sprigsbasil

Instructions

1. 1

   Cook the pasta

   Bring a large pan of salted water to the boil. Cook the tagliatelle according to the packet instructions.

2. 2

   Prepare mushrooms

   Brush the shiitake clean and slice them thinly.

3. 3

   Prepare aromatics

   Thinly slice the garlic cloves and strip the thyme leaves from their stalk.

4. 4

   Fry the shiitake

   Heat a splash of olive oil in a large frying pan. Fry the shiitake over a high heat for about 1 minute, then add the garlic and thyme and cook briefly over a medium heat.

5. 5

   Make the sauce

   Pour the stock over the mushrooms and let some of it evaporate. Add the cream and simmer for 5 minutes to reduce the sauce. Stir in the lemon zest at the end.

6. 6

   Chop the cheese

   Cut the Primosale into very small cubes and finely chop the basil leaves.

7. 7

   Combine pasta

   Drain the pasta and mix it with the sauce. Add the cheese cubes.

8. 8

   Serve the pasta

   Divide the pasta between deep plates and scatter over some basil leaves.

What is pasta with shiitake and Primosale?

This is an Italian-style pasta dish built around tagliatelle, mushrooms and a simple cream sauce. The recipe was inspired by ingredients brought back from a trip to Twente, including Primosale, a fresh cheese here paired with peppers.

The combination works because shiitake bring an earthy savouriness, while lemon zest and basil lift the richness of the cream and cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 835 calories, 30g protein, 92g carbs, 39g fat.

The tagliatelle provides most of the carbohydrates, while cream, olive oil and Primosale contribute much of the fat; the pasta, cheese and mushrooms provide protein. Serve with a generous side of green vegetables or salad to add freshness and balance the rich sauce.

Choosing the ingredients

Shiitake: choose firm mushrooms and brush away any dirt rather than soaking them. Thin slices cook quickly and sit neatly in the sauce.

Primosale: the peppered version adds a mild, spicy note as well as soft cheese. Cut it into very small cubes so the pieces distribute through the pasta.

Building the sauce

Mushrooms first: give them about a minute over a high heat before adding the garlic and thyme. This lets the shiitake start frying before the other ingredients go in.

Stock and cream: let some stock evaporate before adding the cream, then simmer for 5 minutes. The sauce should reduce a little, rather than becoming a thick paste.

Balancing the flavours

Lemon zest: add it at the end of the sauce's simmer so its bright aroma remains noticeable. Use the zest of half a lemon, as specified, and avoid grating the bitter white pith.

Basil: chop the leaves finely, but reserve some to scatter over the finished plates for a fresh herbal finish.

Getting the pasta texture right

Cook the tagliatelle according to its packet instructions, as cooking times vary between brands. Drain it when ready, then mix it with the sauce while both are hot.

The cheese goes in after the pasta and sauce are combined. Its small cubes soften in the warmth without needing a separate cooking step.

Serving suggestions

Serve the pasta straight away in deep plates, with basil scattered over the top. A crisp green salad or simply dressed vegetables make a fresh contrast to the creamy sauce.

The recipe is intended for two servings and takes about 20 minutes in total, so prepare the mushrooms and aromatics while the pasta water comes to the boil.

Recipe notes & tips

• Brush the shiitake clean and slice them evenly so they cook at a similar rate.
• Have the garlic and thyme ready before the mushrooms go into the hot pan.
• Keep the first mushroom fry brief, as the recipe calls for about 1 minute over a high heat.
• Let some of the stock evaporate before adding the cream.
• Cut the Primosale into very small cubes so it is spread throughout the pasta.
• Reserve a few basil leaves for the final garnish.

Variations

• Use another mushroom: replace the shiitake with a similar quantity of sliced mushrooms.
• Add black pepper: grind it over the finished pasta for extra warmth.
• Try a different fresh cheese: use a mild cheese in small cubes if Primosale is unavailable.
• Make it more lemony: add a little extra zest to taste.
• Add greens: serve with a side of steamed green vegetables.

Common mistakes to avoid

• Soaking the mushrooms: they can take on water; brush them clean instead.
• Adding garlic too early: it may catch while the mushrooms fry; add it after the first minute.
• Skipping the stock reduction: the sauce can become too thin; let some liquid evaporate before adding cream.
• Boiling the cream hard: the sauce may reduce too quickly; keep it at a simmer for 5 minutes.
• Cutting large cheese cubes: they will be less evenly distributed; make them very small.
• Overcooking the pasta: it can turn soft when mixed with the sauce; follow the packet timing.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days. Reheat gently in a pan with a small splash of water, stirring until hot; the sauce may thicken as it stands.

Frequently asked questions