Squid Pasta With Seasonal Mushrooms And Vegetables Recipes

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CREAMY MUSHROOM PASTA



Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

Steps:

  • Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
  • Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
  • Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
  • Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

SQUID PASTA WITH LIGHT GARLIC SAUCE



Squid Pasta With Light Garlic Sauce image

Provided by Nobu Matsuhisa

Categories     dinner, pastas, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Sea salt
1 cup broccoli florets in small pieces
6 ounces cleaned squid (3 medium)
Freshly ground black pepper
3 tablespoons sake
1 tablespoon soy sauce
1 1/2 tablespoons clarified butter
1 clove garlic, thinly sliced
4 large shiitake mushrooms, stems removed
6 medium-thin asparagus spears, slant-cut in 2-inch pieces
Shichimi togarashi (Japanese mixed ground spices, sold in Asian stores) to taste

Steps:

  • Bring small saucepan of water to a boil; add pinch of salt. Add broccoli, boil 1 1/2 minutes, drain and transfer to bowl of ice water. Drain and set aside.
  • Pull tentacles from squid and discard or set aside for another use. Use kitchen shears to cut bodies lengthwise. Open squid, rinse, pat dry and place flat on cutting board. Use sharp knife or Japanese or Chinese cleaver to score each piece vertically, making cuts very close together, like ribs on rigatoni, but taking care not to cut completely through squid. Cut squid horizontally in 2-inch-wide strips. Cut each strip parallel to the scoring in half-inch wide pieces. Sprinkle strips with salt and pepper.
  • Mix sake and soy sauce and set aside.
  • Heat butter in medium skillet over medium heat. Add garlic and sauté until it starts to sizzle and gives off fragrance. Increase heat to high, add mushroom caps top-side down, sear briefly, turn and add squid strips, then asparagus and then broccoli. Sprinkle with salt and pepper. Stir-fry until squid strips start to curl and turn opaque, a minute or so, but are not fully cooked.
  • Drizzle sake-soy mixture over ingredients, stir and remove pan from heat. Stir again and transfer to serving dish. Sprinkle with shichimi togarashi and serve.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 285 milligrams, Sugar 1 gram

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