Porcini mushroom, tomato & rosemary pasta
- Sophie Wyburd
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr and 20 mins
A star rating of 4.1 out of 5.20 ratingsRate
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Sophie's umami-packed porcini mushrooms are simmered with sweet tomatoes and fragrant rosemary, creating a hearty, aromatic sauce that clings perfectly to pasta
Healthy
High-fibre
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
20g dried porcini mushrooms
-
3 tbsp olive oil
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1 onion
finely chopped
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2 large sprigs of rosemary
leaves picked and finely chopped
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1 tsp chilli flakes
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2 x 400g cans chopped tomatoes
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400g rigatoni
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30g parmesan
finely grated
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Nutrition: per serving
-
kcal536
-
fat13g
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saturates3g
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carbs82g
-
sugars12g
low
-
fibre8g
-
protein19g
-
salt0.16g
low
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Method
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step 1
Put the dried mushrooms in a jug and pour over 200ml boiling water. Set aside to soak for 20 mins. Drain the mushrooms, reserving the soaking liquid, then roughly chop and set aside.
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step 2
Meanwhile, heat the oil in a frying pan over a medium heat and stir in the onion. Cook for 10-15 mins until softened and just starting to take on colour. Add the rosemary and chilli flakes, and cook for a further 30 seconds. Stir in the chopped mushrooms and most of their soaking liquid, leaving behind 1-2 tbsp as this will contain grit. Bring to a simmer and reduce until most of the liquid is absorbed.
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step 3
Add the chopped tomatoes to the pan and bring to a simmer. Keep the heat very low and cook for 1 hr, stirring often to prevent it from sticking.
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step 4
Cook the pasta following the pack instructions until al dente, then drain well, reserving a mug full of pasta water. Stir the pasta into the sauce along with a splash of the cooking water. Mix well, adding more cooking water to loosen, if needed. Season to taste and serve with the parmesan scattered over.
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A star rating of 4.1 out of 5.20 ratings
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