Soy Butter & Mushroom Pasta
Equipment
- Frying pan
- Chopping board
- Chopping knife
- Wooden spoon
- Large saucepan
- Colander
- Tongs
- Grater
Ingredients
- 250 g pappardelle pasta
- 200 g chestnut mushrooms
- small mix wild mushrooms thinly sliced
- 50 g butter
- 2 tbsp olive oil
- 3 cloves garlic thinly sliced
- 1 red chilli thinly sliced
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 50 g parmesan cheese grated
- 1 small handful chives finely chopped
- sea salt
Instructions
- Do the prep by thinly slicing the garlic and spring onions. Grate the parmesan and set aside.
- Heat a frying pan to medium high heat and add half the butter & 1 tablespoon of olive oil. Once the butter starts to foam, add in the mushrooms. Fry the mushrooms with a little salt until just soft and golden. Try not to stir the mushrooms around too much so they brown nicely.
- Bring a large pot of water to the boil, season with a little salt and add the pasta. Cook until al dente.
- Add in another tablespoon of oil along with the thinly sliced garlic, chilli & sliced spring onions. Fry off for a couple of minutes before adding the remaining butter, soy sauce & oyster sauce. Stir through.
- With kitchen tongs, bring the pasta straight from the pot to the pan and mix well. Add in the cheese and give a final good stir.
- Serve the pasta with a sprinkle of chives on top and enjoy!
Notes
Despite what you might think, soy sauce and butter result in arich and salty sauce which is truly delicious slathered on pasta! To add more creaminess, stir grated Parmesan cheese through the cooked pasta. Don’t skimp on the mushrooms here as they complete the dish.
Nutrition
Calories: 395kcal
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