Ingredients
300g Yorkshire pasta fusilli
200g shiitake mushrooms, sliced
200g chestnut mushrooms, sliced
3 cloves of garlic, minced
50g unsalted butter
1 sprig of rosemary
1 sprig of thyme
3 tablespoons rosemary and garlic-infused olive oil
50g Parmesan cheese, grated
Almond Topping:
50g almonds, chopped
1 tablespoon rosemary and garlic-infused olive oil
Salt and black pepper to taste
Step by Step Instructions
Step 1
Cook the pasta in a large pot of salted boiling water for 3 minutes less than the packet instructions (we will finish cooking the pasta in the sauce at the end). Drain and set aside, remember to reserve some of the starchy pasta water.
Step 2
In a pan melt the butter over medium heat and add the sliced shiitake and chestnut mushrooms. Cook until they are golden brown.
Step 3
Add the garlic, rosemary, and thyme to the mushrooms and cook them for an additional 2-3 minutes.
Step 4
Drizzle the oil over the mushrooms and stir well allowing it to coat the mushrooms. Let it cook for another 2-3 minutes.
Step 5
In a separate small pan, toast the chopped almonds with a tablespoon of the olive oil until they are golden brown. Season with salt and black pepper to taste.
Step 6
Toss the cooked pasta and reserved pasta water in with the mushrooms and mix everything together so that the pasta is well coated, return the pan to the heat and cook for a further 3-5 minutes, until the pasta is al dente and the starchy pasta water has reduced into the sauce.
Step 7
Serve up the pasta topping it with grated Parmesan cheese and the almonds.
