California Walnut and Mushroom Pasta with Broken Lasagne

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California Walnut and Mushroom Pasta with Broken Lasagne

Course dinner, lunch, Main Course

Prep Time 10

Cook Time 15

Servings people

Calories 515kcal

Author Juliet Sear

Ingredients

1.5 tbsp rapeseed Oil
1 small onion finely chopped
2 cloves garlic finely chopped or crushed
300 g dried broken lasagne or any dried pasta you like
100 g California Walnuts roughly chopped
400 g fresh mushrooms chopped or torn into small pieces
2 tsp low salt bouillon powder
Black pepper
A handful of roughly chopped flat leaf parsley
Italian hard cheese to serve optional

Instructions

Heat the oil in a large frying pan and gently fry the onion for 4-5 minutes on low to medium heat until softening.
Turn up the heat to medium and add the garlic and cook for a minute.
Get your pasta on to boil in a large pan of boiling water and simmer for 8-9 minutes until al dente, stirring occasionally
Add the walnuts and mushrooms to the onions and cook for 5 minutes, stirring occasionally allowing the mushrooms to brown. Remove 250ml of the pasta stock water and pour into the frying pan and stir well to deglaze the pan. Add the bouillon powder and black pepper to taste and stir well to create a lovely glossy sauce, simmer gently until the pasta is ready then drain the pasta, add into the frying pan with the parsley and stir well to coat over the pasta. Season to taste. Divide into pasta bowls, if you wish add extra black pepper and add a little parmesan or Italian hard cheese plus some extra herbs to dress.

Notes

Cooks tip:

Add a splash of white wine or vermouth along with the pasta water for extra flavour if you wish.
This sauce goes well with any pasta shapes you have if you don’t have lasagne.

Cheat idea, use a frozen mushroom medley to save time instead of fresh mushrooms.

0.77g salt per serving

Nutrition