Mushroom Cili Padi Pasta
Looking for a quick dinner option that is vegetarian as well as tasty and filling? Our Creamy Mushroom Cili Padi Pasta recipe has got you covered!
30 mins
Instructions
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In a pot of boiling salted water, cook the spaghetti for 5 minutes or about 70% of the time specified in the package instructions. Once done, drain and set aside. Keep the pasta water to help adjust the consistency of our sauce later.
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In a pan on high heat, add a layer of cooking oil and sear the eryngii mushrooms on both sides until a deep brown colour. Season with salt and pepper and set aside.
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In a pan on medium heat, add the extra virgin olive oil, garlic, and cili padi. Sauté until softened, then add the Emborg Cooking Cream, mushroom powder / dashi powder, and the shimeji, shiitake, and button mushrooms.
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Cover and continue cooking until the mushrooms have softened and absorbed some of the cream. If the sauce gets too thick, thin it out with water.
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Add the parmesan and the spaghetti, then toss vigorously to bring everything together. Taste for seasoning and adjust with salt and black pepper.
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Add in chives and give it a final toss. Take it off the heat and serve on a plate. Top with more chives, parmesan, and the seared eryngii mushroom.
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Enjoy!
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