Mushroom pasta alla vodka

Mushroom pasta alla vodka

Pasta alla vodka is a magically perfect thing on its own: smooth and creamy, fruity and tangy and full of umami – simplicity at its best. For mushroom lovers, though the addition of meaty, earthy slices of portobello takes the dish to another level.

Mushroom pasta alla vodka

If portobello is your favourite fungi, check out all our portobello mushroom recipes.

  • Serves icon Serves 2
  • Time icon Hands-on time 40 min

Pasta alla vodka is a magically perfect thing on its own: smooth and creamy, fruity and tangy and full of umami – simplicity at its best. For mushroom lovers, though the addition of meaty, earthy slices of portobello takes the dish to another level.

If portobello is your favourite fungi, check out all our portobello mushroom recipes.

Nutrition: per serving

Calories
719kcals
Fat
26g (15g saturated)
Protein
20g
Carbohydrates
77g (23g sugars)
Fibre
10g
Salt
0.4g

Ingredients

  • Drizzle olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely sliced
  • Pinch chilli flakes (optional)
  • 50g tomato purée
  • 400ml passata
  • 160g paccheri pasta or similar
  • Knob of butter
  • 200g portobello or flat cap mushrooms, thickly sliced (2cm)
  • 75ml double cream
  • 50ml vodka
  • 15g parmesan (or veggie equivalent), grated
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Method

  1. Heat a drizzle of oil in a souté pan over a medium heat, then cook the onion, garlic and, if using, chilli flakes until soft without colour (around 8 minutes), stirring regularly. Add a splash of water to deglaze the pan, stir in the tomato pureé for a minute, then add the passata. Leave to simmer for 8 more minutes.
  2. Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or according to the packet instructions. Meanwhile put a large frying pan over a high heat. Once smoking hot, add the butter and sliced mushrooms, cook until golden, then season with salt.
  3. Use a stick blender to whizz the tomato sauce until smooth, then add the cream and simmer for a further 5 minutes. Add the mushrooms (along with any remaining butter in the pan) and the vodka. Simmer for 7 minutes.
  4. Taste the sauce and season with salt and pepper. It shouldn’t taste of vodka, but be rich and creamy with a hint of sharpness. Stir the drained pasta into the sauce, then divide among bowls and finish with grated parmesan.

Nutrition

Nutrition: per serving
Calories
719kcals
Fat
26g (15g saturated)
Protein
20g
Carbohydrates
77g (23g sugars)
Fibre
10g
Salt
0.4g

delicious. tips

  1. Cooking scientist extraordinaire J Kenji López-Alt claims 7 minutes is the perfect amount of time to simmer after the vodka has been added, to burn off enough of the alcohol while bringing out the fruitiness of the tomatoes.

    Taste the sauce before the vodka goes in, as well as after. This way you get to taste the transformation and understand what the addition of vodka does to the dish.

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

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