Those pasta recipes you see that use those dairy isle products like crème Fraiche often look delicious. However, problems arise if you live alone as you are stuck buying a whole pot of the stuff and only using a tablespoon, with not much else you can do with it. And finding a vegan alternative can be tricky too. If the question is what can we use instead that is versatile and keeps well, the answer my friends is butter, dairy or otherwise. The mushrooms in the fridge with a few store cupboard items and a whole lot of butter make a really comforting midweek dish.
Ingredients
Serves 1
200g mushrooms
at least 3 cloves garlic
2 tbsp non-dairy butter (or the dairy version)
75g pasta
Instructions
- Add the pasta to boiling salted water
- Slice the mushrooms and add to a pan with half the butter and fry until cooked
- Add the garlic and more butter
- When the pasta is cooked add to the pan with a splash of pasta water
- Cook for a couple of minutes and serve
Key Tip
Getting the seasoning right really helps the flavours in this dish sing. Remember to season the pasta water. Then season the mushrooms with salt and lots of grinds of black pepper while cooking.
Suggestions for leftovers
If you’ve bought big mushrooms they make a great sandwich.
