One-pot cooking is NOT my forte. I don’t know why, but my impulse is just to use as many things as possible. One-pot food would certainly ensure more peace and tranquillity in the home, that’s for sure. I love this dish, mushroom + goats cheese pasta has been on the menu three times in as many weeks.
My only gripe with this creamy one-pot mushroom pasta is the fact it is NOT very photogenic. The first two times we tried to photograph this mushroom pasta it just looked GREY. That’s fine, but I want to do this amazingly tasty dish justice, photos are essential for a food blog, right? I’ve taken a bit of time during this lockdown period to learn food photography; I’m doing a short course alongside developing gorgeous recipes. I’m booked and BUSY.
I ALWAYS cook the fresh mushrooms first, it means they aren’t a big soggy mess at the end and retain some bite. You can skip this step if you prefer, but for me – I just want that extra crispiness on the outside to add extra texture to the dish.
There’s not really much more to tell you, there are no complex instructions here, just whacked it all in a pan, stirring pretty frequently and that’s your lot. Delicious pasta in ONE PAN and 30 minutes max.
We always have one-pot mushroom pasta with garlic bread, because in this house we love CARBS.
Mushroom + Goat’s Cheese Pasta
- 250 g mushrooms
- 10 g dried mushrooms – rehydrated in 200ml of freshly boiled water
- 250 g dried pasta
- 700 ml vegetable stock
- 60 g soft goats cheese plus extra to garnish
- 3 garlic cloves
- 30 g rocket
- 3 tbsp greek yoghurt or creme fraice
- 1. Place dried mushrooms in a bowl with 200ml of freshly boiled water, leave to stand for 10 minutes
- 2. Set a pan over medium-high heat with a glug of oil. Roughly slice the mushrooms, and add to the hot pan with a large pinch of salt. Cook for about 7 minutes until all the water from the mushrooms has evaporated. Remove from the pan and set aside.
- 3. Reduce heat to medium. Add pasta, finely chopped garlic, vegetable stock and goats cheese to the pan, and set the pan back over the heat. Strain the water from the dried mushrooms, through a sieve, into the pan. Finely chop the dried mushrooms and add to the pan, stir to combine.
- 4. Simmer until the pasta has cooked to your taste, and the water has reduced to a thick sauce. 10 – 12 minutes. Stir the contents frequently to avoid the pasta sticking to the bottom of the pan.
- 5. Add the cooked mushrooms, rocket and greek yoghurt (or creme fraiche) season with salt and pepper, and stir to combine.
- Transfer to serving bowls, garnish with soft goats cheese, freshly cracked black pepper and a smattering of parsley.