Light pasta with mushrooms

Ingredients

• 140 gpappardelle
• 300 gfrozen mixed mushrooms
• 2 teaspoonsgrated Parmesan
• 1onion
• 4 teaspoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the mushrooms

   Defrost the mushrooms and cut them into small pieces.

2. 2

   Soften the onion

   Pour the oil into a non-stick pan and gently fry the chopped onion.

3. 3

   Cook the mushrooms

   Add the mushrooms, season with salt and pepper, cover with a lid and cook for 10 minutes.

4. 4

   Add the pasta

   Add a little water to the pan, bring it to the boil, then add the pasta to the mushrooms.

5. 5

   Cook like risotto

   Season with salt and pepper again, then cook the pasta in the pan, adding a ladleful of water or low-fat, low-salt stock at a time and keeping the pan covered.

6. 6

   Check the finish

   When cooked, the dish should be dry rather than soupy.

7. 7

   Stir in Parmesan

   Add the grated Parmesan and mix thoroughly.

8. 8

   Serve straight away

   Serve the light mushroom pasta immediately.

What is light mushroom pasta?

This is an Italian-style first course of pappardelle cooked with mushrooms and finished with a little grated Parmesan. Wide ribbons of pasta make a satisfying base for the earthy mushroom mixture.

Here, the pasta cooks in the same pan as the mushrooms, taking on their flavour as it absorbs liquid. A modest amount of oil and cheese keeps the ingredient list simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 402 calories, 15g protein, 58g carbs, 13g fat.

Most of the carbohydrates come from the pappardelle, while the olive oil and Parmesan contribute most of the fat. The pasta and Parmesan provide some protein, with smaller contributions from the mushrooms. Pair a serving with salad or vegetables for extra variety and volume.

Choosing the ingredients

Mushrooms: Frozen mixed mushrooms are convenient and give the pan a blend of textures and flavours. Defrost them first, then cut any large pieces smaller so they cook evenly.

Pappardelle: The broad pasta ribbons work well with the mushroom pieces. Keep the stated quantity so there is enough room for the pasta to cook in the pan liquid.

Parmesan: A small amount adds a savoury finish without overwhelming the mushrooms. Grate it finely so it mixes through the pasta easily.

Cooking the pasta in the pan

Liquid in stages: Once the pasta is in the pan, add water or the suggested low-fat, low-salt stock a ladleful at a time. Keep the pan covered between additions, checking that there is enough liquid for the pasta to cook.

Keep an eye on the base: Stir as needed so the pasta does not catch, especially as the liquid reduces. Add another ladleful when the pan is nearly dry and the pasta is not yet tender.

Getting the texture right

Mushrooms: After their 10 minutes under the lid, they should be tender and have released some moisture. If they are still firm, give them a little more time before adding the pasta.

Finished pasta: The recipe calls for a dry result, not a pool of liquid. Stop adding liquid when the pasta is cooked and the remaining moisture has been absorbed or reduced.

Timing and serving

Allow about 30 minutes in total, including time to defrost and prepare the mushrooms. The pasta’s cooking time will depend on its shape and packet directions, so check it as it cooks in the pan.

Serve as soon as the Parmesan has been stirred through. A simple green salad or cooked vegetables alongside make a balanced meal.

Seasoning as you cook

Salt and pepper: Season the mushrooms when they go into the pan, then taste and adjust while the pasta cooks. If using stock, choose a low-salt option and check the seasoning before adding more salt.

Parmesan: Add it at the end, once the pasta is cooked. This lets it coat the warm pasta without needing a long additional cook.

Recipe notes & tips

• Defrost the mushrooms before cooking so they are easier to cut into even pieces.
• Chop the onion finely so it softens quickly in the oil.
• Keep the pan covered between additions of cooking liquid.
• Add liquid gradually rather than pouring it all in at once.
• Taste before adding more salt, particularly if you use stock.
• Stir in the Parmesan just before serving.

Variations

• Use fresh mushrooms: Slice them evenly and cook until tender before adding the pasta.
• Try another pasta shape: Choose a shape that can be stirred easily through the mushroom mixture.
• Add herbs: Stir chopped parsley through the finished pasta for a fresh note.
• Use stock: Replace the water with low-fat, low-salt stock as suggested in the method.
• Boost the vegetables: Serve with a side of green vegetables for a more varied plate.

Common mistakes to avoid

• Adding all the liquid at once: Add it a ladleful at a time so the pasta cooks in a controlled amount.
• Leaving the pan uncovered: Keep it covered between additions to help the pasta cook.
• Letting the base catch: Stir as needed and add more liquid if the pan becomes dry before the pasta is tender.
• Serving it soupy: Continue cooking until the pasta is done and the dish is dry.
• Adding Parmesan too early: Stir it in at the end so it coats the cooked pasta.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a pan with a small splash of water, stirring until hot; the pasta may be softer after storage.

Frequently asked questions