Creamy Tomato and Wild Garlic Pasta
This is so tasty – truly delicious and worth the effort! We use roasted red peppers and shredded oyster mushrooms for a great texture – this makes a wonderful spring or summer dish. If you can’t find wild garlic, you can replace it with finely diced spring onions.
Takes 30 minutes
Serves 2
Ingredients
- 300 g pasta (we used Casarecce)
- 250 g cherry tomatoes
- 150 g oyster mushrooms
- 340 g roasted peppers
- 2 tbsp tamari
- 1 red onion
- ½ chilli
- 35 g wild garlic or 3 spring onions
- 2 sprigs rosemary
- 200 g yoghurt
- 2 tbsp olive oil
Instructions
- Cook the pastaFill and boil the kettle. Once boiled, fill a large saucepan with the hot water and a generous pinch of salt. Add the pasta and cook according to the packet instructions. Once cooked, drain the pasta and rinse, reserving 1 cup (approx. 240ml) of the pasta water.
- Prepare the vegetablesPeel and finely dice the onion.Quarter the cherry tomatoes.Finely dice half the chilli.Shred the oyster mushrooms using a fork until they are completely torn apart.Finely dice the wild garlic or scallions.Remove the rosemary leaves from the stalks and finely chop.
- Cook the vegetablesHeat a non-stick frying pan on high heat. Add the olive oil and, once hot, fry the diced onion for 3-4 minutes until it starts to brown around the edges.Add the shredded mushrooms and rosemary to the pan, cooking for another 4 minutes. Then, stir in the tamari (or soy sauce), ensuring each mushroom absorbs the flavour.Add the quartered cherry tomatoes and wild garlic/scallions, along with a pinch of salt, and mix well. Cook while you finely chop the roasted red peppers.
- Add the roasted peppersDiscard any brine from the roasted peppers (or save it for pickling), then add the chopped peppers to the pan. Mix well and cook for 2-3 minutes.
- Create the creamy saucePour in half of the reserved pasta water (approx. 100ml), along with the yoghurt. Stir through and let it simmer for 2 minutes. Taste and adjust the seasoning as needed.
- Combine pastaAdd the cooked pasta to the pan and mix well to coat in the sauce. Serve immediately – and if possible, enjoy in the sunshine for an extra-special meal!
