MUSH­ROOM & PEP­PER PECORINO CASARECCE

Sunday Tasmanian - Tassie Living - - HOME MADE -

``For a meat-free meal, mush­rooms de­liver´´

SERVES 4

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)

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