Hey guys hope you're well, we're going to make the most delicious mushroom pasta with garlic,
spinach, mushrooms, a rich sauce, we've got a crunchy thyme and garlic breadcrumb topping. It's
just joy joy joy. Let's get cooking. Put the pan on a medium-high heat and a pot of boiling water.
First job, garlic breadcrumbs. Finely slice two cloves of garlic, this is my wife's favorite bit.
So what she loves and what I love about this is the crunch of the breadcrumbs with the soft
delicate pasta, it's a really beautiful combo. We're gonna go in here with some olive oil. Go
in with the garlic, get that sizzling. So next ingredient thyme, fresh thyme is joyful. A few
nice little stalks. Just pull the lovely little leaves off the stalk. They normally pop and
spit a little bit but the flavour from thyme is amazing especially with mushrooms. Listen to that!
And then in with the breadcrumbs and we can turn that temperature right down. Just toast off these
breadcrumbs and this will make the most amazing little sprinkle for any pasta, any ravioli, even
soups, gorgeous on salads. So, once it's gorgeous and crispy put it in our little bowl and this
people will fight over. Pan back on the heat. I've got two packs of mushrooms but you really could
use oysters, button mushrooms, anything you like. So, four cloves of garlic. Garlic and mushrooms,
classic flavour. Back in the pan we're gonna go in with some olive oil. In with the garlic that will
perfume the oil. Then I'll take the other half of that thyme and pick in the lovely leaves there.
Nice generous pinch of black pepper as well. We'll go in with the mushrooms. Now that looks like a
lot of mushrooms but if you give that about 10 minutes of cooking, stirring nice and regularly,
that is going to half in size it's going to intensify and double in flavour. And that's
going to be amazing so we'll let that cook out then I'll show you what to do next. So if you
look at the mushrooms now the water's starting to cook away and it'll go now from boiling to frying,
can you hear it? And you can see it's dried up. Smells amazing. Right let's have a little taste.
Amazing. So normally at this stage I put in a little cream or creme fresh and that's definitely
very traditional but I got told about a little tip that is just naughty and it's basically a tin
of mushroom soup, and it basically means you get double mushroom flavour. So put all of it in, nice
little tin of quality mushroom soup. Fill this tin up with a little bit of water and then like
half a tin, a whole tin depending on how thick the soup is. Just put that in there and let that
simmer away. You get this silky old-school sauce, you've got extra seasoning in there, you're down
on the saturated fats and up on the veg so it's a nice little trick. Mix that up let that simmer.
The water here is now boiling we'll just put a little salt in there, and we're going to go in
with 300 grams of your chosen pasta look you could use whatever you like, I'm going in with
tagliatelle. Lid on until the water comes up to boil again. Pasta sauce is already looking good,
so, we've got an ingredient to go in there, spinach. I'm using the frozen spinach because
it's super convenient, you get that really nice kind of dense dark spinach. Nutrition, through the
roof. Just gonna put two little cubes like that in that's about 100 grams and that will just defrost
and cook into it. Those pops of green, amazing. What I like to do now you don't have to do this,
some people take pasta and put it in a colander the water goes down the drain and it's the water
that helps the sauce be silky. What I like to do is use some little tongs and drag the pasta
and some of that water along with it. Now what's nice about that is we're just going to get the
most incredible textures. And then a little bit of Parmesan, so you just need a little bit for
seasoning and having fresh Parmesan makes all the difference. Just toss it like this, can you see
how elegant this is? The smell is incredible. And that's the beauty of cooking right? You can take
the cheapest mushrooms and make them joyful. Look at that, look at the way it comes out! Silky, that
little hack with the tinned soup is naughty... but nice. With a little of those breadcrumbs on the
top, come on! It's a long stroke of Parmesan and then let's portion up a little bit. I mean look at
that, how elegant is that? Come on that's a dish right there, look at that, right let's try some.
My missus doesn't like mushrooms but I put it in quite a lot of the cooking that she says she loves
so don't be a hater... be a lover. Or just put it in and don't tell 'em. Oh! That is bonkers. Enjoy.