Oct 14, 2024
This quick and easy creamy bacon and mushroom pasta recipe is perfect for weeknight dinners. Ready in 60 minutes!
Ingredients
500 g fusilli pasta
200 g streaky bacon, chopped
200 g White mushrooms (mix of small & large)
2 cloves garlic, chopped
½ cup white wine (optional)
300 ml thickened cream
1 handful of parsley, finely chopped
½ cup grated parmesan, plus extra to serve
Salt & pepper
Directions
Bring a large pot of water to a boil. Add a good pinch of salt.
Add chopped bacon to a pan (no need to add oil). Put on medium heat and allow to sizzle away for 1-2 minutes. Once the fat starts to melt, add the mushrooms and toss to coat. Now add the garlic and season with a small pinch of salt and lots of pepper. Add the wine (if using, and bring to the boil). Now, add the cream and cook for 1-2 minutes until it just starts to thicken. Then turn the heat off.
Add pasta to boiling water and cook.
Turn the heat back on to the pan and add the cooked pasta to the sauce. Add the parsley and parmesan and toss or stir until each piece of pasta is coated in sauce. Serve and garnish with extra pepper and cheese if you want.
May 21, 2024
This mushroom stir fry is not just incredibly easy to make, it’s also healthy and delicious!
Ingredients
For the Mushroom stir fry:
250 g chicken breast or thighs, cut into pieces
2 tbsp oil
1 onion, sliced into strips
2 cups cups broccoli, cut into florets
1 cup button mushrooms, sliced
1 cup brown mushrooms, sliced
For the sauce:
¼ cup soy sauce
¼ cup honey
1 tsp sesame oil
2 tsp cornstarch
1 tbsp fresh ginger, peeled and grated
3 cloves garlic, grated
Salt and pepper to taste
Directions
Combine all of the sauce ingredients in a bowl and mix.
Cut chicken into small pieces.
Heat oil in a skillet, then cook chicken until golden brown. Remove chicken and set aside, keep warm.
In the same skillet, cook onion, broccoli, and mushrooms until softened.
Add sauce to the skillet and simmer until thickened.
Return chicken to the skillet and stir.
Serve as is or over rice.
May 21, 2024
Nourishing and perfect for those cooler months, say hello to your next comfort food!
Ingredients
3 cloves garlic, minced
1 small onion, diced
600 g button mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
2 cups (500g) orzo/risoni
4 cups chicken stock
¾ cup Parmesan cheese, grated (plus more for finishing)
2 cups spinach
Salt & pepper
1 cup white wine (optional)
Directions
Drizzle olive oil in a pan.
Add onion & sauté on medium heat.
Add butter then sauté mushrooms and cook for 3–5 minutes. Add garlic and sauté until fragrant.
Lower the heat, add in white wine (optional) and allow to simmer and reduce.
Add the orzo, stir for 1–2 minutes.
Add chicken stock, bring to a boil and then simmer for 10–12 minutes, stirring occasionally until liquid has reduced.
Add spinach, Parmesan cheese, salt & pepper and stir to combine.
Mar 4, 2024
This low carb mushroom pizza is not just good for those wanting a healthier option over the summer, but it’s also incredibly easy to make.
Ingredients
4 portobello mushrooms, stems removed
2 tbsp olive oil
1 tsp Italian seasoning
¼ cup pizza sauce
½ cup shredded mozzarella cheese
1216 cherry tomatoes, sliced
½ red onion, sliced
Handful of fresh basil leaves
Directions
Preheat oven to 225°C, and coat a baking sheet with olive oil.
Drizzle olive oil on the underside of the portobello mushrooms. On top of them, add the pizza sauce, followed by the mozzarella cheese, then the sliced cherry tomatoes and red onion. Then sprinkle seasoning over them.
Bake in the oven for 8–10 minutes until the mushrooms soften slightly and the cheese melts. Top with fresh basil. Enjoy immediately.
Note: Recipe can also be baked in an air fryer for 8–10 minutes at 225°C
Mar 4, 2024
This creamy ricotta mushroom pasta is not only just quick and easy to make but it’s super moreish too.
Ingredients
450 g button mushrooms, sliced
1 box pasta, cooked to box instructions
1 tbsp olive oil
1 red onion, diced
2 garlic cloves, minced
¼ cup unsalted butter, cut into pieces
1 cup ricotta cheese
1 cup spinach
½ cup veggie broth
½ lemon, zest & juice
½ cup parmesan cheese, grated
Salt & pepper
2 tsp parsley, chopped
1 cup pasta water
Optional: breadcrumbs on top
Directions
Heat olive oil in a pan over medium-high heat and then sauté red onion until fragrant, about 2 minutes. Add garlic and sauté for 1 minute.
Add butter and sliced mushrooms and cook for about 2 minutes, then stir through ricotta cheese and veggie broth until melted and smooth. Stir through parmesan cheese, spinach and zested lemon.
Stir through cooked pasta with another cube of butter if desired.
Sprinkle grated cheese, breadcrumbs and chopped parsley on top.
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