Hi , guys .
Hope you're well .
Me and Tesco are back to help you guys get more veggies into your life and you're gonna love this recipe .
It's a beautiful mushroom pasta .
We've got garlic , spinach , mushrooms , a rich sauce .
We've got a crunchy thyme and garlic bread crumb topping .
It's just joy , joy , joy .
So let's get going .
Put the pan on a medium high heat and a pot of boiling water .
First job .
Garlic bread crumbs , finely slice two cloves of garlic .
This is my wife's favourite bit .
So what she loves and what I love about this is the crunch of the bread crumbs with the soft , delicate pasta .
It's a really beautiful combo .
We're gonna go in here with some olive oil .
Go in with the garlic , get that sizzling .
It's the next ingredient .
Fresh thyme is joyful .
A few nice little stalks just pull the lovely little leaves off the stalk .
They normally pop and spit a little bit , but the flavour from time is amazing , especially with mushrooms .
Listen to that and then in with the bread crumbs , and we can turn that temperature right down .
Just toast off these bread crumbs , and this will make the most amazing little Sprinkle for any pasta , any ravioli , even soups gorgeous on salads .
So once it's gorgeous and crispy , put it in our little bowl and this people will fight over pan back on the heat , I've got two packs of mushrooms , so I'm using chestnut mushrooms .
But you really could use anything you like .
So four cloves of garlic , garlic and mushrooms , classic flavour back in the pan .
We're gonna go in with some olive oil in with the garlic that will perfume the oil .
Then I'll take the other half of that time and pick in the lovely leaves there .
Nice , generous pinch of black pepper as well .
We'll go in with the mushrooms .
Now that looks like a lot of mushrooms .
But if you give that about 10 minutes of cooking , stir in nice and regularly that is gonna half in size , it's gonna intensify and double in flavour .
And that's gonna be amazing .
So we'll let that cook out .
Then I'll show you what to do next .
So if you look at the mushrooms now , the water's starting to cook away , and I'm just gonna give it a light seasoning .
Now it will go now from boiling to frying .
Can you hear it ?
And you can see it's dried up .
It smells amazing , right ?
Let's have a little taste .
So normally at this stage I put in a little cream or cream fresh , and that's definitely very traditional .
But I got told about a little tip that is just naughty .
And it's basically a tin of mushroom soup , and it basically means you get double mushroom flavour .
So put all of it in nice little tin of quality mushroom soup .
Fill this tin up with a little bit of water and then , like half a tin , a whole tin , depending on how thick the soup is .
Just put that in there and let that simmer away .
You get this silky old school sauce , you've got extra seasoning in there .
You're down on the saturated fats and up on the veg , so it's a nice little trick .
Mix that up .
Let that simmer .
The water here is now boiling .
We'll just put a little salt in there , and we're gonna go in with 300 grammes of your chosen pasta .
Look , you could use whatever you like .
I'm going in with tag lali lid on until the water comes up to the boil again .
The pasta sauce is al is already looking good , so we've got an ingredient to go in there .
I'm using the frozen spinach because it's super convenient .
You get that really nice kind of dense , dark spinach nutrition through the roof .
You just gonna put two little cubes like that in ?
That's about 100 grammes and that will just defrost and cook into it .
Those pops of green .
Um , what I like to do now You don't have to do this .
Some people take pasta and put it in a colander .
The water goes down the drain , and it's the water that helps the sauce be silky .
What I like to do is use some little tongs and drag the pasta and some of that water along with it .
Now what's nice about that is we're just gonna get the most incredible textures and then a little bit of Parmesan .
So you just need a little bit for seasoning , and having fresh Parmesan makes all the difference .
Just toss it like this , and you see how elegant this is .
The smell is incredible , and that's the beauty of cooking , right ?
You can take the cheapest mushrooms and make them joyful .
Oh , look at that .
Look at the way it comes out Silky .
That little hack with the tinned soup is naughty but nice with a little of those bread crumbs on the top .
Come on .
A long stroke of Parmesan and then let's portion up a little bit .
I mean , look at that .
How elegant is that ?
Come on .
That's a dish right there .
Look at that .
Let's try that .
Oh , my missus doesn't like mushrooms , but I put it in quite a lot of the cooking that she says she loves .
So don't be a hater , be a lover or just put it in and don't tell them .
Oh , that is bonkers .
That makes me very happy .
If you wanna try this , go to tesco dot com .
Forward slash recipes .
Get the ingredients in store , get home and cook it up .
You're gonna love it .