10 Minute Buttery Garlic Mushroom Pasta
Just to let you know, this post was written before I went fully paleo to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
If you like a meal that doesn't take long to cook, you love garlic - and mushrooms - and a good healthy dose of butter, you'll love this. And it's on the table in just 10 minutes.
You could opt for some Parmesan to grate over at the end, but I think a nutty, sweet hard cheese like Västerbottensost works really well - if you can get your hands on it.
If you didn't want to use pasta, you could try making some courgette strips and add that to the buttery mushrooms, instead.
Nowadays, I like to make a bowl of this for my six-year old, while we sit together and watch Frozen. And yes I do know all the words.
Buttery Garlic Mushroom Pasta
100g pasta (gluten-free or not)
2 tsp olive oil
150g chestnut mushrooms, trimmed and sliced
1 clove garlic, peeled and chopped
1 tablespoon butter
salt and pepper to taste - and cheese for grating over at the end
Put the pasta on to cook in slightly salted boiling water.
In a small frying pan, drizzle in the olive oil and then fry the mushrooms and garlic until just beginning to soften. Add the butter.
Drain the pasta, reserving about half a mugful of the starchy cooking water, and tip it into the mushroom mixture. Add a little of the water to make a loose sauce and have a taste, adding a little more salt if you think it needs it. Serve hot, with a sprinkling of grated cheese and some black pepper.