Penne pasta with porcini and parmesan
Today's lunch is another quick and ridiculously easy pasta dish, the rich meaty flavour of the porcini mushroom, the salty nuttiness of the parmesan creates a beautiful flavour combination. Grind over some black pepper to give a little bit of bite and you are done.
Ingredients
Cooking time: 15 minute | Serves: 1
- 75g dried Penne pasta, cooked until al dente
- 25p dried Porcini mushrooms, re-hydrate as per packet
- Parmesan cheese, to taste
- 10 - 15ml olive oil
- Freshly ground black pepper
Method
Add the pasta to a medium pan of rapidly boiling water and cook until al dente, normally a couple of minutes less than it says on the packet
Whilst the pasta is cooking re-hydrate the porcini, the instructions will be on the packet.
One the pasta is cooked drain and set a side, add the olive oil to the pan the pasta was cooked in, drain the porcini and add to the oil and warm though for two minutes.
Add the pasta to the oil and porcini and toss thoroughly.
Serve the pasta and grate over the parmesan to taste and finally the pepper.
Fifteen minutes and it's all done and ready to eat, enjoy
Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.
