MUSHROOM & PEPPER PECORINO CASARECCE
``For a meat-free meal, mushrooms deliver´´
400g casarecce or other short pasta
⅓ cup (80ml) extra virgin olive oil
200g Swiss brown mushrooms, halved
200g oyster mushrooms, halved
150g shimeji mushrooms, (or other Asian 50g unsalted butter
Juice of 1 lemon
⅓ cup (80ml) white wine
75g pepper pecorino, finely grated, plus extra shaved to serve, (or pecorino)
50g toasted pine nuts, chopped
Micro red radish to serve (optional)
Bring a large saucepan of salted water to the boil. Cook the pasta until al dente.
Meanwhile, heat 2 tbs olive oil in a large frypan over medium-high heat. Add half the mushrooms, season and cook, tossing for 2-3 minutes until golden. Remove from pan. Repeat with remaining oil and mushrooms.
Return all mushrooms to the pan. Add the garlic and butter. Cook for 1 minute. Add wine and lemon juice and cook 2-3 minutes until reduced slightly. Drain the pasta, reserving 1/3 cup water (80ml). Add pasta, pecorino and reserved water to the pan and toss to coat. Serve pasta topped with pine nuts, micro herbs and extra pecorino.
NUTRITION • 23G PROTEIN • 14G SAT FAT • 71G CARB • 1G SUGARS • 200MG SODIUM • 790 CAL (3315KJ)