As a student,
No scrap that.
As a human, nothing better satisfies those salty cravings like some crispy bacon piled high on a plate of pasta. Nothing.
This vegan-friendly recipe uses meaty porcini mushrooms as “bacon” and uses whatever else you have left in the cupboard. Better still, it can be whipped up in around 20 minutes. This dish is what’s been what’s getting me through these dark January evenings back at Uni and in the past week alone I must have had it at least 3 times. That’s a lot of cravings satiated.
Ingredients (serves 1)
75g of dry tagliatelle pasta
A big tbl scoop of pesto (use “free from” if vegan)
One large porcini mushroom
30g of pine nuts (about a small handful)
1/4 tsp sea salt
1/8 tsp smoked salt (or replace with regular salt if you have none if you have none)
1 tbs extra virgin olive oil
- Preheat the oven to 200℃
- Wash and dry the porcini mushroom and slice thinly, around 1cm, but the thinner the better.
- Toss the slices in a bowl with the olive oil and salt and then arrange pieces on baking parchment.
- Roast the mushrooms in the oven for 20 minutes, watching carefully throughout to make sure they don’t burn.
- Meanwhile, bring a pan of water to the boil (no need to add salt; the “bacon” is salty enough). With 6 minutes to spare add the tagliatelle, stirring periodically to make sure the strands don’t stick together.
- At the same time add the pine nuts to the baking parchment. After 5 minutes they should be nicely brown and toasted and flavoursome.
- Drain the pasta and stir through your pesto, topping with mushrooms and pine nuts.
- Grab a fork and chow down.