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What To Cook The Day After Christmas? Keep It Simple With This Versatile Mushroom Pasta

The party season has come and gone, and your pantry is full of leftover ingredients from past parties or from grocery gift baskets. If you’ve got a lot items that you don’t know what to do with, there’s no better dish to use them for than pasta. This recipe by Chef Nancy may highlight mushrooms but, in truth, you can pretty much add anything you find in your pantry to the mix—canned vegetables, chorizo, olives, sardines in oil. Just start with the base combo of olive oil-garlic-herbs and then throw in nanything else you fancy. If you’d rather have a creamy pasta, don’t hesitate to add a bit of cream for added richness. Or else, try goat cheese or Greek yogurt for a tangier flavor.

 

Mushroom Pasta

Serves 4

 

  • 250 grams farfalle, penne, or fusilli pasta
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, sliced
  • 200 grams sliced shiitake mushrooms, or any type of mushrooms
  • 1 teaspoon fresh thyme, chopped
  • salt and black pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

 

1. Cook pasta al dente according to package directions. Drain.

2. In a skillet, add 3 tablespoons olive oil and garlic. Cook garlic until light brown. 

3. Add mushrooms and thyme and cook over medium heat for 3 to 5 minutes, or until mushrooms are tender. Do not overcook mushrooms. Remove skillet from heat and season with salt and pepper.

4. While the heat is turned off, add the cooked pasta to the skillet with the mushrooms. Add remaining olive oil, Parmesan cheese and parsley. Toss to coat. Adjust salt and pepper to taste.

 

 

This recipe is adapted from the Pasta Portobello recipe in FOOD Magazine, June-July 2014 issue

Styling by Nancy Dizon-Edralin

Photography by Pia Puno