Wild mushroom and walnut pasta

Name: Wild mushroom and walnut pasta
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 200g dried pasta shapes (we used conchiglie); 270g jar marinated mixed or wild mushrooms in oil (from the grocery aisle); 25g walnut pieces; 4 tbsp finely grated vegetarian Parmesan; 2 tbsp half-fat crème fraîche; 2 tbsp chopped fresh flatleaf parsley

Published: 30 Sep 07
Updated: 18 Mar 24

Test kitchen approved

This quick vegetarian pasta recipe uses ingredients that make a smart alternative to a jar of pasta sauce.

Serves 2
Ready in 20 minutes

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Ingredients

200g dried pasta shapes (we used conchiglie)
270g jar marinated mixed or wild mushrooms in oil (from the grocery aisle)
25g walnut pieces
4 tbsp finely grated vegetarian Parmesan
2 tbsp half-fat crème fraîche
2 tbsp chopped fresh flatleaf parsley

Method

Cook the pasta in a large saucepan of lightly salted, simmering water according to pack instructions or until al dente. Drain well and return to the pan.
While the pasta is cooking, drain the mushrooms and roughly chop with the walnuts.
Place in a bowl and mix with the Parmesan and crème fraîche. Season and add the parsley. Toss through the pasta and heat gently for 1-2 minutes.
Serve piping hot with more walnut pieces and plenty of shaved Parmesan.

Recipe from October 2007 Issue

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