Mushroom and Rosemary Fusilli

Charmaine Lu -
  • 200g fusilli pasta
  • 2 tbsp olive oil
  • 20g butter
  • 2 chopped garlic cloves
  • 1 chopped and deseeded red chilli
  • 300g chestnut mushrooms, sliced
  • 3 rosemary sprigs, leaves chopped
  • 2 tsp red wine vinegar
  • 50g grated parmesan
  • Cook the pasta in boiling salted water until al dente. Meanwhile, cook the garlic and chilli in the butter in a large frying pan for 1 minute, then add the mushrooms and cover to cook for 7 mins or until softened. Stir in the rosemary and plenty of seasoning.
  • Add a ladle of the pasta cooking water to the mushroom mixture with the vinegar, then simmer for 5 mins. Drain the cooked pasta and add to the mushrooms, then mix well and serve with plenty of black pepper and grated parmesan - delicious!
15 mins
2 serving