This recipe serves around 4-6 people (80 – 100g of pasta per person). For perfect pasta, remember the 10 – 100 – 1000 rule – the ratio of salt to pasta to water.
400g dried pasta (rigatoni or penne)
40g coarse sea salt
1 tbsp butter
2 garlic cloves, crushed
2 tsp chopped rosemary
1/2 cup water
2 tsp vegetable or chicken stock powder
a squeeze of lemon juice
ground black pepper
parmesan shavings & rocket to garnish
Bring four litres of water to the boil, and stir in the salt. Add your pasta, and cook until tender but slightly firm to the bite.
While your pasta is cooking, heat the butter in a frying pan. Add mushrooms, and cook on a medium heat until soft. Add garlic and rosemary and cook for one minute.
Stir in water and stock powder, add a squeeze of lemon juice, and bring to the boil. Add the cream, stirring for around five minutes until your sauce thickens, and season with black pepper. Don’t forget to check your pasta around this time!
When your pasta is ready, drain and stir into your sauce. Serve immediately, topping with parmesan and rocket. Enjoy!
Tip: Feeling adventurous? Make your own fresh pasta from scratch! Read Jamie Oliver’s recipe here.