- 4
Ingredients
- 2 whole garlic heads, plus 1 extra garlic clove, crushed
- 2 T. olive oil, plus extra to drizzle
- 1 fresh red chile
- 10 oz. portobello mushrooms
- 12 oz. pasta such as spaghetti,
- linguine, or rotini
- Sea salt and freshly ground black pepper
- 2/3 C. heavy cream
- Freshly grated Parmesan cheese, to serve
Preparation
Step 1
1. Heat oven to 400°F. Slice tops off garlic heads and put heads in a roasting pan. Drizzle with a little oil and roast 30 minutes, turning after 15 minutes; they'll become golden and papery on the outside. Let cool slightly.
2. Finely chop chile, discarding seeds. Roughly chop mushrooms. Heat 2 T. of olive oil in a sauté pan. Add
mushrooms and sauté 8 minutes. Add chile and crushed garlic clove and sauté 4 minutes longer.
3. Meanwhile, cook the pasta in boiling salted water about 10 minutes, until al dente, or tender but still firm to the bite.
4. While pasta is cooking, squeeze the roasted garlic cloves to extract the pulp from each clove. Add the pulp to the mushroom mixture. Stir in the cream and add salt and pepper to taste.
5. Drain pasta and pour sauce over top. Serve with the Parmesan cheese.