If you want a really tasty meat free pasta dish then this is the recipe for you. The mushroom sauce is so meaty and flavour packed that you defiantly won’t miss the meat! With just 5 ingredients it’s simple, easy and fast!
I really liked the deep, dark and satisfyingly savoury tone of this dish. Blitzing the mushrooms and cooking them down to a paste really intensifies the mushrooms, bringing out the umami flavour. The other great thing about blitzing the mushrooms means it really clings to the pasta giving you that ridiculously tasty pasta hit!
Here’s what you need…
- 300g linguine
- 500g mushrooms
- 4 garlic cloves
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of low fat Greek yogurt
- a few drops of truffle oil
Here’s what to do…
Place all the mushrooms, whole, and the garlic in the food processor and blitz until it’s very finely chopped, you want it to look like this.
Add the mushroom and garlic mix to a frying pan, place on a medium to high heat and cook until reduced. At the start, the mushrooms will let out water, at this stage, keep cooking until the water evaporates and the mushrooms start to fry. While that’s happening, add your pasta to the water and cook for 2 mins less than the packet instructions. Once the mushrooms are frying and smelling good, add the Worcestershire sauce and allow that to cook for 2 mins.
Using tongs, pull the pasta across into the sauce, purposefully bringing some of the pasts water with the pasta itself. The starchy pasta water will emulsify with the sauce to give you a creamy texture. Mix the pasta through the mushrooms and add the Greek yogurt and truffle oil right at the end. Season with salt and lots of pepper, stir everything together and serve in big warm bowls.