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.
If portobello is your favourite fungi, check out all our portobello mushroom recipes.
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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
- 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.
- 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.
- 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.
- 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
- 719kcals Calories
- 26g (15g saturated) Fat
- 20g Protein
- 77g (23g sugars) Carbs
- 10g Fibre
- 0.4g Salt
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