Not a great photo I’m afraid but I was far too hungry to faff around with the lighting and make it look better.
I would rather do a few more press ups and walk a bit more than give up carbs – I love them and they make me happy.
Pasta has always been my go-to for a quick, mid-week meal when life is busy but it can get a bit boring.
To spice things up a bit here is an interesting idea which mixes mushrooms and coffee for a very unique and earthy pasta sauce. I stole the concept from Rachel De Thample’s book ‘FIVE’. You don’t necessary need to be a coffee fan to appreciate this dish but you do need to like mushrooms.
Espresso mushroom pasta
Serves 2 greedy adults or 3-4 with a regular appetite
- 200ml of freshly brewed strong black coffee
- 15g of dried mushrooms
- 250g of chestnut mushrooms
- A good splash of olive oil
- 2 cloves of garlic, crushed
- Salt and black pepper
- 300g of pasta of your choosing (this is the dried weight)
- A heaped tablespoon of mascarpone, cream cheese or thick cream
- A handful of walnuts, toasted quickly in a hot dry frying pan and roughly chopped
- A handful of fresh parsley, chopped
Brew the coffee and add the dried mushrooms to the hot coffee. Leave to soak for at least 30 mins (or longer).
Put a large pan of water on the boil and cook the pasta according to the packet instructions or to your liking. Reserve a cup full of the cooking water for later.
Meanwhile, heat the olive oil in a frying pan and saute the mushrooms and garlic for a few minutes until they start to colour and wilt.
Drain the dried mushrooms, reserving the coffee and chop finely. Then add both the dried mushrooms and the coffee to the frying pan.
Let the chestnut mushrooms absorb the coffee and cook away until there is barely any liquid left in the pan. Mix in the mascarpone, cream cheese or cream and stir to combine. Let it bubble away until you have a sauce the thickness of single cream (you can always add a bit of the reserved pasta water if it gets too thick).
Drain the pasta and tip into the mushrooms. Stir to coat and season well with salt and pepper.
Serve immediately garnished with toasted walnuts and fresh chopped parsley.