An easy and fantastic everyday pasta (that I also often serve in dinner parties because it`s really tasty). This time I`ve used porcini and oyster mushrooms, but any mushroom varieties will work amazingly. Creme fraiche can be swapped with full fat cream or cream cheese (just add a little bit of water with the cream cheese), and parsley or chives will be just as delicious as basil. If I have spinach or rocket that are close to expiring I`ll add those to the sauce also!
Ingredients
- 300 g mushroom
- 1 x shallots
- 2 clove garlic
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tsp tomato puree
- 1 tsp gochujang
- 2 tbsp crème fraîche
- 1 tsp salt
- 1 pinch black pepper
- 2 tbsp fresh basil
- 30 g parmesan
- 1 pinch chili flakes
- 180 g spaghetti
Method
- Clean and roughly chop the mushrooms. Finely slice the shallot and garlic cloves. Heat up about 1 tablespoon of olive oil in a pan big enough for the pasta. Start by pan frying the mushrooms on relatively high heat until they have a nice colour. Decrease the heat to a medium/low level before adding the shallot, garlic and half of the butter. Cook until the shallot is soft and translucent, about 3-4 minutes.
- Stir in the tomato paste and gochujang and let simmer for about a minute before adding the creme fraiche. Simmer for a couple of minutes before seasoning the sauce with salt and pepper. Add the chopped herbs.
- Cook the spaghetti according to the package. Save some of the pasta water before draining the pasta.
- Add the spaghetti to the sauce alongside the rest of the butter, grated parmesan and a couple of tablespoons of the pasta water (this will make the sauce nice and creamy).
- Serve the pasta topped with chili flakes, more freshly grated parmesan and a drizzle of good olive oil!
