Autumn pasta

“What’s for dinner?” is one of the many daily topics discussed at the table at the office. Either someone is going to take out, the other is going to be creative with scraps. And another said: “I feel like eating mushrooms”. “Genius! Me too” was all I had to say after that.

Fall and mushrooms. They just go together. Not only because they’re literally up for grabs (I have to be honest and say I haven’t picked them my self but used a store bought mix) but just because they are meant for one another. And pasta is always a good idea when you are in need of a warm dish and don’t want to spend too much time on cooking. I mean, a (heart)warming plate of pasta sometimes is all you need after a good old Dutch autumn bike ride home. <<< Yeah, read: drizzling showers of rain and cold headwinds.

For 2 people:

  • 200 gr pasta
  • 200 gr mushroom, chopped or sliced (mixed of just regular ones, whatever you feel like)
  • a few sprigs of parsley, finely chopped
  • 1 spring onion, chopped
  • 1 garlic clove, finely chopped
  • splash of white wine
  • olive oil
  • salt and pepper
  1. Cook the pasta according to the instructions. In the meantime:
  2. Sauté the garlic shortly in a little olive oil and pour the splash of white wine in.
  3. Add the mushrooms and leave it on medium heat for about 5 minutes. Season with salt and pepper and add the parsley + spring onion.
  4. Had a taste yet? Maybe it needs a little more pepper? Or salt? Extra greens?
  5. Drain the pasta and add the mushroom mixture with a drizzle of olive oil.
  6. Ready to serve.

Extra flavour:
Truffle. I know that’s not something you just have laying around the kitchen but if you happen to do so, don’t hesitate to add a little.

Replacer:
You can replace the springonion with finely chopped greens from leek.

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