STROZZAPRETI WITH SAUTÉED MUSHROOMS, GARLIC, CHILLI & PARSLEY

Strozzapreti pasta has plenty of curls and twists for tasty morsels of flavours to cling to.

Prep:
10 minutes
Cook:
15 minutes
Serves:
4-6

Ingredients

400g Filotea Strozzapreti

1 tablespoon olive oil, plus extra for serving

250g swiss brown mushrooms, cleaned, roughly sliced

4 garlic cloves, peeled, finely chopped

½ teaspoon chilli flakes

10g unsalted butter

4g Italian parsley, leaves picked, finely chopped

40g Parmesan, grated

Method

Bring a large saucepan filled with salted water to a boil over a high heat. Add spaghetti and cook as per package instructions until al dente. Drain well then return pasta to the saucepan

Meanwhile heat a tablespoon of olive oil in a large frying pan over a medium heat

Add mushrooms and sauté for 2-3 mins or until golden brown on the edges

Add the garlic and chilli flakes and continue cooking for about 1 min or until the garlic has softened, making sure not to burn the garlic

Add the butter and ½ the parsley and season to taste, stir to combine

Pour the mushroom mix onto the drained spaghetti and toss well to coat

Serve in bowls with the remaining parsley and the grated parmesan over the top and a drizzle of olive oil