MUSHROOM PASTA RECIPE | JAMIE OLIVER RECIPES
Creamy and comforting, with a hit of chilli and lots of lovely herbs to liven it up, this pasta dish is super-satisfying. Cauliflower is a great source of vitamin C, which your body needs for lots of things, including keeping your teeth and gums healthy. I’ve cooked it here until tender, before mashing it into a gorgeously silky sauce – teamed with mushrooms, it’s a winner of a dish.
Total Time 25 minutes
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pan with salted water, place on a high heat and bring to the boil.
- Meanwhile, peel and finely slice the garlic and onion, then halve, deseed and finely slice the chilli. Pick the thyme leaves.
- Trim and slice three-quarters of the mushrooms. Trim the cauliflower, remove and discard the leaves, then chop the cauliflower florets and stalk into small chunks.
- Heat 1 tablespoon of oil in a wide saucepan on a medium heat, add the garlic, onion, chilli and thyme, then cook gently for 10 minutes, or until golden.
- Add the sliced mushrooms and cauliflower, cover with a lid and cook gently for about 10 minutes, or until softened.
- Meanwhile, add the pasta to the boiling water and cook for 10 to 12 minutes, or until al dente – this means it’s cooked, but still has a bit of bite.
- Meanwhile, pick and finely chop the parsley leaves. Trim and very finely slice the remaining mushrooms.
- Once softened, mash the cauliflower mixture with a fork until broken down, but still with a bit of texture. Stir in the ricotta, then season to taste with sea salt, black pepper and the juice from half the lemon.
- Reserving a cupful of the cooking water, drain the pasta and return it to the pan, off the heat. Tip in the sauce and stir well, adding splashes of the cooking water to loosen, if needed. Taste and season with salt, pepper and the remaining lemon juice.
- Stir in the sliced raw mushrooms, most of the Parmesan cheese and half of the parsley leaves. Serve with the remaining chopped parsley and cheese sprinkled on top.
Nutrition Facts : Calories 616 calories, FatContent 20 g fat, SaturatedFatContent 7.3 g saturated fat, ProteinContent 31.7 g protein, CarbohydrateContent 82.5 g carbohydrate, SugarContent 15.5 g sugar, SodiumContent 0.7 g salt, FiberContent 15.9 g fibre
BEAUTIFUL COURGETTE CARBONARA | JAMIE OLIVER PASTA RECIPES
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.
Total Time 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Put a large pan of salted water on to boil.
- Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
- Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
- To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
- Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
- Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
- It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
- Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
- If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
Nutrition Facts : Calories 459 calories, FatContent 14.3 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 20.4 g protein, CarbohydrateContent 66 g carbohydrate, SugarContent 6.5 g sugar, SodiumContent 0.8 g salt, FiberContent 4.2 g fibre
More about "veggie penne pasta recipes"
BEAUTIFUL COURGETTE CARBONARA | JAMIE OLIVER PASTA RECIPES
Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine italian
Calories 459 calories per serving
- Put a large pan of salted water on to boil.
- Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
- Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
- To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
- Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
- Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
- It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
- Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
- If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
See details
MUSHROOM PASTA RECIPE | JAMIE OLIVER RECIPES
Creamy and comforting, with a hit of chilli and lots of lovely herbs to liven it up, this pasta dish is super-satisfying. Cauliflower is a great source of vitamin C, which your body needs for lots of things, including keeping your teeth and gums healthy. I’ve cooked it here until tender, before mashing it into a gorgeously silky sauce – teamed with mushrooms, it’s a winner of a dish.
From jamieoliver.com
Total Time 25 minutes
Calories 616 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 616 calories per serving
- Fill a large pan with salted water, place on a high heat and bring to the boil.
- Meanwhile, peel and finely slice the garlic and onion, then halve, deseed and finely slice the chilli. Pick the thyme leaves.
- Trim and slice three-quarters of the mushrooms. Trim the cauliflower, remove and discard the leaves, then chop the cauliflower florets and stalk into small chunks.
- Heat 1 tablespoon of oil in a wide saucepan on a medium heat, add the garlic, onion, chilli and thyme, then cook gently for 10 minutes, or until golden.
- Add the sliced mushrooms and cauliflower, cover with a lid and cook gently for about 10 minutes, or until softened.
- Meanwhile, add the pasta to the boiling water and cook for 10 to 12 minutes, or until al dente – this means it’s cooked, but still has a bit of bite.
- Meanwhile, pick and finely chop the parsley leaves. Trim and very finely slice the remaining mushrooms.
- Once softened, mash the cauliflower mixture with a fork until broken down, but still with a bit of texture. Stir in the ricotta, then season to taste with sea salt, black pepper and the juice from half the lemon.
- Reserving a cupful of the cooking water, drain the pasta and return it to the pan, off the heat. Tip in the sauce and stir well, adding splashes of the cooking water to loosen, if needed. Taste and season with salt, pepper and the remaining lemon juice.
- Stir in the sliced raw mushrooms, most of the Parmesan cheese and half of the parsley leaves. Serve with the remaining chopped parsley and cheese sprinkled on top.
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The large diameter and ridges of Penne make it ideal for retaining sauces on the entire surface, inside and out! Try Penne with chunkier meat or vegetable-based sauces, refined dairy-based sauces, like a mushroom cream sauce, tomato sauces, or spicy sauces. Penne is also delicious in baked casserole dishes, known as “pasta …
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