I made this one for a Friday night dinner. I had to bake my son’s birthday cake so I wanted something quick and easy to throw together. Another vegetarian one. One mouthful from my 15 year old son and he looks up and says “Delicious Mom, but where’s the meat?”. I think I will be giving up on the vegetarian meals for my family. It’s clearly not working! However, if you don’t have a growing teenage boy in your home and you can do it, then I highly recommend this one. It was super quick and very tasty. I loved that the addition of the cottage cheese made it creamy but without the calories! Winner! 🙂 I used Portabello mushrooms as we don’t get chestnut mushrooms very easily here. But the portobello were a perfect substitute. So delicious!
25g dried porcini mushrooms
2 – 4 cloves of garlic
½ small dried chili
250g chestnut mushrooms
6 sprigs of fresh thyme
320g dried farfalle
1 tsp truffle oil
½ bunch of fresh flat-leaf parsley
150g low fat cottage cheese
- Put the porcini into a mug and just cover with boiling water. Put 2 tablespoons of olive oil into the large frying pan, squash in the unpeeled garlic through a garlic crusher, crumble in the dried chili and tear in the mushrooms. Strip in the thyme leaves, then add the soaked porcini (with the water they soaked in) and toss and fry for a few minutes.
- Put the pasta into a large pan, cover with boiling salted water and cook according to packet instructions.
- Tip the mushrooms into a food processor and whiz until fairly smooth, then return to the pan and add 3 small ladles of pasta cooking water and the truffle oil, season to taste and simmer gently.
- Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed.
- Finely grate over the lemon zest, finely chop and add most of the top leafy half of the parsley along with the cottage cheese, then toss together and serve straight away.
Recipe and Photo from Jamie Oliver 15 Minute Meals