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Mushroom Maltagliati

By em_macaussie (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
I make a lot of pasta by hand and as a by product I always have leftover scraps of pasta that I put in the freezer. This recipe is a simple way to use up those leftovers and coat the pasta in heaps of flavour.
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Ingredients

Pasta

  • 400g pasta scraps
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup mushrooms, sliced
  • 4 tbs olive oil
  • 1/2 tsp of thyme
  • 50g butter
  • 100g goat's cheese
  • 2 tbs pine nuts

Pangrattato

  • 400g pasta scraps
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup mushrooms, sliced
  • 4 tbs olive oil
  • 1/2 tsp of thyme
  • 50g butter
  • 100g goat's cheese
  • 2 tbs pine nuts
  • 1/4 cup breadcrumbs
  • 1tsp lemon zest
  • 2 anchovies, finely chopped
  • 1 tbs olive oil
  • 1 clove garlic, crushed
  • 1 tbs parmesan, finely grated

Method

  • STEP 1
    Place a pot of water on the stove to boil. Heat the olive oil in a large pan over a medium heat. Add the onions and sauté until soft. Add the garlic, mushrooms and thyme to the pan. Stir constantly until golden and reserve until later.
  • STEP 2
    To make the pangrattato, heat the olive oil in a small pan before adding the breadcrumbs, lemon zest, garlic and anchovies. Fry until golden, stirring constantly, and take off the heat. Transfer to a bowl and allow to cool before adding the parmesan.
  • STEP 3
    Add salt to the water before adding the pasta. While this is cooking, toast the pine nuts in a dry pan over a medium heat until golden. When the past is aldente, toss it through the mushroom mix. Melt through the butter and coat the pasta, season to taste.
  • STEP 4
    To serve, use tongs to dish the pasta into bowls before topping with the goat's cheese, pangrattato and pine nuts.
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