Farfalle With Fennel And Mushrooms Recipes

MUSHROOM FARFALLE

Steps:

• Get your ingredients out and a food processor (bowl blade), and boil the kettle. Place a large frying pan on a medium-high heat, a large lidded pan and a high heat, and a small frying pan on a medium heat.
• Put 25g of dried porcini mushrooms into a mug and just cover with boiling water.
• Put 2 tablespoons of olive oil into the large frying pan, squash in 2 to 4 unpeeled garlic cloves through a garlic crusher, crumble in ½ a small dried red chilli and tear in 250g of chestnut mushrooms.
• Strip in the leaves from 6 sprigs of thyme, then add the soaked porcini and toss and fry for a few minutes.
• Put 320g of dried farfalle into the large pan, cover with boiling salted water and cook according to the packet instructions.
• Toast 50g of blanched hazelnuts in the small frying pan until golden, tossing regularly.
• Put 200g of baby spinach into a salad bowl, coarsely grate over or matchstick and add 1 eating apple, then crumble over 40g of blue cheese.
• Crush the toasted nuts in a pestle and mortar, then scatter over the salad.
• Tip the mushrooms into the processor and whiz until fairly smooth, then return to the pan and add 3 small ladles of pasta cooking water and 1 teaspoon of truffle oil, season to taste and simmer gently.
• Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed.
• Finely grate over the zest of 1 lemon, finely chop and add most of the top leafy half of ½ a bunch of fresh flat-leaf parsley (15g) along with 150g low-fat cottage cheese, then toss together and serve straight away.
• Drizzle the salad with 1 teaspoon of extra virgin olive oil, squeeze over the juice of the zested lemon and serve on the side.

FENNEL WITH MUSHROOMS

Steps:

• In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms. Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Enjoy!

FARFALLE WITH TUNA AND ROSEMARY MUSHROOM SAUCE

Steps:

• Cook pasta as directed on package; drain and set aside. In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes. Stir in wine; cook until liquid is syrupy, 1 to 2 minutes. Stir in and break up tuna, 1 minute. Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes. Stir in parsley; serve immediately.