Meat-free Monday recipe: mushroom and thyme pasta Posted on 29 October 2012 This is one of my favourite dinners to make at home. It is both simple to make and very delicious. I have been adjusting and subtracting ingredients for a few years now and finally I have landed on a five-ingredient pasta. Try it out and make your own additions. Sometimes I add cream to the sauce once I have completed all the stages listed below, then I let it simmer down. Mushroom and thyme pasta Serves four 1 punnet portabellini mushrooms, quartered half a punnet courgettes, thinly sliced 3 tsp of fresh thyme leaves 2 tbs butter/ soya margarine 2 cloves garlic olive oil sunflower oil salt and pepper Spaghetti or tagliatelle, cooked to al dente Melt the butter and a drop of oil gently in a large frying pan. Add the courgettes and garlic, allow to fry for a few minutes.Take care not to burn the garlic. Once it is par cooked, add the quartered mushrooms. Make sure to coat them in the butter and fry until soft and slightly brown. In the last minute of cooking add the thyme leaves and allow to infuse. Take the cooked spaghetti, which is still warm and toss in olive oil and salt. Now add the cooked veggies and toss further. Serve hot with freshly ground black pepper. Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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