Sometimes we just need a quick & easy meal.
This tasty Casarecce pasta recipe for Barilla, is filled with Mushrooms & Pine nuts. Also made extra delicious with these Parmesan crisps! Luckily, it’s a great pantry meal too.
Nothing says comfort me more, than a bowl of beautiful Pasta.
None more so, than the delicious range of pasta from Barilla Australia
Opening my goodie hamper, I’m struck by the incredible variety of delicious options & possibilities. Looking at this array, I can feel my inner carboholic kicking in.
At the end of a busy week, pasta is such a perfect solution to a easy night in.
So what makes this particular Casarecce Siciliane Pasta, dish, special to me?
Feeding my inner mushroom lover, I love my pasta with some butter, good olive oil and more goodness. This time round, with the addition of toasted pine nuts, fresh parsley & some parmesan crisps.
The textures of silky mushrooms contrast so delicately, with the al dente goodness of the Casarecce.
It’s so simple & nourishing.
What’s your favourite Pasta night stand-by meal? Leave a comment below!
Casarecce Pasta with Mushrooms & Pine nuts:
500g Barilla Casarecce pasta
500g Mushrooms assorted, button, enoki & shimeji
1 cup shredded Parmesan cheese-
Clove of garlic-chopped
Salt & pepper to taste,
Preheat oven to 220C/428F,
Sprinkle the parmesan evenly onto a clean baking sheet.
Bake in oven & check after 3 mins.
If the cheese has bubbled, turn off the oven & leave wafer inside to dry out.
Prepare Pasta & set aside,
Clean & chop the assorted mushrooms,
Roughly chop the garlic clove,
In a hot pan, saute the mushrooms in a generous knob of butter & olive oil.
Add the garlic and cook for a minute, or until fragrant
Season mushrooms well and toss with the Casarecce Pasta
Garnish with the pine nuts, parsley and finish with the parmesan crisps, Just before serving.