Roasted Mushroom Pasta with poor-man's Parmesan
found in Mains - Pasta
 | 11 SPs |  | Vegetarian |  | Nut Free |
|
Prep: 10 minutes
Cook: 33 minutes
Difficulty:
Easy
Mushrooms pack a flavour punch, especially slow-roasted with garlic and herbs. The "Parmesan" is a great trick for boosting flavour and adding crunch.
Ingredients
- 450g mushrooms
- 3 garlic cloves, bruised
- 1 bunch(es) rosemary
- 1 lemon, zest of
- 100ml vegetable stock
- 1 tbsp greek yogurt
- 3 slice(s) wholemeal bread
- 1⁄4 tsp chilli flakes
- 1⁄4 tsp salt
- 1⁄4 tsp pepper
- 10 sprays calorie controlled cooking spray
- 2 bunch(es) thyme
- 400g wholewheat spaghetti
- 3 tbsp parsley
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Put the mushrooms, garlic, rosemary and zest in a roasting tin. Pour over the stock, season well and cover with foil. Roast for 15 minutes. Remove the foil and roast for another 15 minutes. Let cool slightly then stir in the yogurt.
2
Meanwhile, in a food processor, blitz the bread to fine crumbs then toss with the chilli, salt and pepper. Mist with cooking spray to coat.
3
Heat a frying pan over a medium heat. Add the crumbs and cook, stirring, for 2-3 minutes until crisp. Add the thyme and cook for 1 minute until the breadcrumbs are golden.
4
Cook the pasta to pack instructions during the last 15 minutes of mushroom roasting time. Drain and toss with the mushrooms, their juices and the chopped parsley. Serve garnished with the toasted crumbs and parsley leaves.
Hasselback Tater Tots
Hasselback Sweet Potatoes
Crispy Wedges with Salsa and Avocado Dip
Lemon & Rosemary Roast Potato