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Mushroom farfalle
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Total Time:
15 minutes
Embrace the fun and efficient 15-Minute Meals mindset. With my tips, you'll soon master this recipe in no time. Enjoy the cooking process and good luck!
Ingredients:
  • 25 g dried porcini mushrooms
  • 2-4 cloves of garlic
  • ½ a small dried red chilli
  • 250 g chestnut mushrooms
  • 6 sprigs of fresh thyme
  • 320 g dried farfalle
  • 1 teaspoon truffle oil
  • 1 lemon
  • 150 g low-fat cottage cheese
  • 50 g blanched hazelnuts
  • 200 g baby spinach
  • 1 eating apple
  • 40 g blue cheese
  • 1 teaspoon extra virgin olive oil
Instructions:
  • - Gather your ingredients and equipment, including a food processor with a bowl blade and a kettle to boil water. - Heat a large frying pan over medium-high heat, a large lidded pan over high heat, and a small frying pan over medium heat. - Place 25g of dried porcini mushrooms in a mug, cover with boiling water, and set aside. - Add 2 tablespoons of olive oil to the large frying pan, then crush in 2 to 4 unpeeled garlic cloves using a garlic crusher. - Crumble in ½ of a small dried red chili, tear in 250g of chestnut mushrooms, and strip the leaves from 6 sprigs of thyme. Add the soaked porcini and cook for a few minutes. - Cook 320g of dried farfalle in the large pan of boiling salted water according to package instructions. - Toast 50g of blanched hazelnuts in the small frying pan until golden. - In a salad bowl, mix together 200g of baby spinach, grated or matchstick-cut 1 apple, and 40g of blue cheese. Crush the toasted hazelnuts and sprinkle over the salad. - Transfer the cooked mushrooms to the food processor and blend until smooth. Return the mixture to the pan, add 3 ladles of pasta cooking water and 1 teaspoon of truffle oil. Season and simmer gently. - Drain the cooked pasta, reserving a cup of starchy cooking water. Toss the pasta with the sauce, adding a splash of cooking water if needed. - Grate the zest of 1 lemon, chop half of a bunch of flat-leaf parsley, and add 150g of low-fat cottage cheese to the pasta. Mix well and serve immediately. - Drizzle the salad with 1 teaspoon of extra virgin olive oil, squeeze the juice of the zested lemon over it, and serve on the side.

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