Basil Garlic Mixed Mushroom Pasta

Use whatever mushrooms you can find at your market or the supermarket for this pasta but do try to use a few different types for a more complex-tasting dish. We also sprinkled on some chilli flakes and a small handful of freshly-grated Parmigiano Reggiano to finish off the dish, but this is purely optional!

Serves 2
250g Uncooked penne (or any type of short pasta)
500g Mixed mushrooms, cleaned & sliced (portobello, button, etc) or roots chopped off (enoki, shimeji, etc)
2 Tbsp olive oil
1-2 Tbsp Mekhala Thai Basil Garlic Paste
Mekhala Himalayan Pink Salt

1. Cook pasta according to packet instructions, then drain well. Reserve about a cup of the pasta water.
2. Heat oil in a large frypan over high heat. Add the mushrooms and season with Himalayan Pink Salt. Stir-fry until almost cooked (about 3-5 minutes).
3. Stir in the Mekhala Thai Basil Garlic Paste and cook through.
4. Add the cooked pasta and stir to mix well, adding some of reserved pasta water if necessary). Serve.

Share on social media:

Suggested Recipes