Creamy Tomato and Wild Garlic Pasta
This is so tasty - proper delicious and so worth the effort, we use roasted red peppers and forked oyster mushrooms for a grizzly bite - this makes the most wonderful spring summer dish. If you can’t get wild garlic, 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 mushroom
- 340 g roasted peppers
- 2 tbsp Tamari
- 1 red onion
- 1/2 chilli
- 35 g wild garlic / 3 spring onions
- 2 sprigs rosemary
- 200 g yoghurt
- 2 tbsp oil
Instructions
- Fill and boil the kettle. Once boiled, fill a large saucepan with the boiled water and a generous pinch of salt, add in the pasta and cook as per the pack instructions. Once cooked, drain and rinse the pasta, ensuring to keep 1 cup of pasta water.
- Peel and finely dice the onion, cut the cherry tomatoes into quarters, finely dice half the chilli and using a fork shred the oyster mushrooms until they become fully ripped apart. Finely dice the wild garlic/ scallions. Remove the rosemary from the stalk and finely dice.
- Heat a non-stick frying pan on high heat, add the oil and once hot, fry the diced onion for 3-4 mins until it starts to brown around the edges. Add in the mushrooms along with the rosemary to the pan and cook for another 4 mins. Then add the tamari/ soy sauce and mix well so each mushroom absorbs the flavour. Add in the cherry tomatoes and wild garlic/ scallions with a pinch of salt and mix well and allow to cook while you finely chop the roasted red peppers. Discard the brine or keep to pickle something later. Add the peppers to the dish and mix well and leave to cook for 2-3 mins.
- Add in half the pasta water approx 100ml along with the yoghurt and mix through and leave to cook off for 2 mins. Taste and adjust the seasoning to your liking.
- Add in the pasta and mix well and serve - enjoy in the sunshine if you can for a magic tasting meal!