Simple delicious pasta recipe with mushroom stock
Simple delicious pasta recipe
Do you remember last time we made that quirky squid ink risotto dish and decided to save the porcini soaking liquid? It’s now time to use that as our base for this simple delicious pasta recipe and cook our pasta in it.
This recipe is truly easy and healthy – and no matter what you might hear, healthy can also mean delicious so long as you use your imagination and combine genuine flavours. It includes fresh basil, peppers, tomatoes, low-fat soft cheese and combined with the reserved porcini liquid this is truly a pasta dish made in heaven ideal for a weeknight meal!
I know that for most people “pasta” is linked with a concern about calories and putting on weight. We will talk about that and what really makes us fat on another post (that’s a promise!) but for now, you should know that carbs are the main energy source for our body and therefore, of utter importance. Carbs give us energy, happiness and food variation. However, at the same time, be aware that pasta servings can be a bit tricky to calculate and the suggested serving per person is actually a bit less than what you would think – around 75g uncooked pasta.
Eating pasta in moderation is perfectly healthy and frankly, we should try and eat pasta 1-2 times a week.
Tip: make your pasta wholewheat, so that it has more vitamins, minerals and fibres than white pasta and makes you feel more full.
Just remember: don’t make your pasta dishes about the pasta, rather focus on a healthy and filling sauce. Now, shall we get to this simple delicious pasta recipe?
150g linguine (uncooked)
1 yellow bell pepper
1/2 big white onion or 1 medium-sized
7-8 cherry tomatoes
30g fresh basil (leaves picked)
100g low-fat soft cheese
freshly ground pepper
1/2 tsp chilli flakes (optional)
Wash, cut and clean pepper and onion. Make sure you always devein and deseed peppers properly, because if you don’t, pepper veins and seed will add bitterness to your dishes.
Put pepper and onion in a food processor and blend to very fine pieces.
Heat 1/2 Tbsp olive oil in a skillet over medium-to-low flame. When the oil starts to form small droplets tip in the onion and pepper pieces, reduce the flame to a low and gently stir them for 10 minutes until they soften. Season with salt and pepper and – optionally – add in 1/2 teaspoon of chilli flakes. After 10 minutes turn off the heat.
In the meantime, pour the reserved porcini liquid in a pan and add more water if needed. Bring the liquid to a boil and add the linguine. They usually take 10 minutes for al dente and an additional 2 minutes for a more soft texture.
Whilst you are waiting for the pasta to be cooked, add the fresh basil, the washed cherry tomatoes, 3 Tbsp of olive oil and the low-fat soft cheese to the food processor; blend to a smooth mixture.
Pour the sauce into the pan, stir and season to taste.
When the linguine is ready, drain and toss with sauce to coat.
Server with some grated parmesan and fresh garlic.