Wild Mushroom Pasta

I’ve been making a lot of stuff with mushrooms lately, but it’s only because I finally found a place to buy quality mushrooms for very decent prices and I might have gotten over excited. This is another one of my extremely simple pasta recipes; if you have the ingredients you could be eating this in no more time than it takes to boil a pot of water and cook the pasta. It’s a great pasta to make if you’re planning on serving a multiple course meal – as it is quite light, and yet still an impressive enough dish (multiple-course meals usually aim to be more impressive, no?) 

Ingredients (serves 2)

  • 400g pasta
  • 150g wild mushrooms, I used:
    • 75g chantarelles
    • 75g trompettes de la morts
  • ½ small red onion
  • ½ hot chili pepper
  • 2 cloves of garlic
  • handful of fresh parsley
  • ½ tbsp nutritional yeast
  • dash of ground black pepper
  • olive oil
  • salt

Preparation (20 minutes)

Fill a large pot up with water and put on the stove on maximum heat, waiting for it to boil. In the meantime, splash some olive oil on a pan and throw in the onion, chopped into small pieces. After 3 minutes, throw in the garlic, peeled and cut in halves, and the chili pepper, cut into tiny pieces. Stir around for a while, then when the onion is just starting to turn golden, add the mushrooms, not chopped except for any particularly large mushrooms (if the mushrooms are using are bigger than bite size then by all means chop them into smaller pieces, but leave everything as big as possible). Add the parsley, chopped, and stir around for about 3 minutes, then turn the heat down all the way and let simmer for 10 minutes. While the mushrooms are simmering the water should come to a boil, once it does, add some salt to the pot and then the pasta. Stir every 2 minutes, then about 1 minute before what the pasta’s cooking time is on the pack, taste the pasta, and it should ready. Once it is, drain the pasta, throw it back in the pot, and add the mushrooms to the pot. Add some more olive oil to the pot, the nutritional yeast, and a very small amount of black pepper. Stir everything around, then serve!