A comforting bowl of pasta with mushroom broth, butter and parmesan. This vegetarian pasta dish is sure you make a regular appearance on your menu as it is quick and easy and tastes amazing. Dried mushrooms form the basis for this simple pasta dish that will please vegetarians and meat-eaters alike!
Place the dried mushrooms in a large bowl (see notes)
Pour over the boiling vegetable stock, cover and set aside for 10 minutes.
Carefully remove the mushrooms and then pour the stock slowly back into a jug to check you have 4 cups. Do this slowly so that any grit at the bottom of your bowl doesn't end up in the final broth (see notes)
Roughly chop your hydrated mushrooms and add a handful to the stock.
Bring the stock back to a boil, then add the pasta and stir well.
Turn the heat down to a very gently simmer, put a lid on the pan and cook the pasta as per the packet instructions. Ensure you stir it during the cooking as you are only using a small amount of stock.
Once the pasta is cooked, remove it from the heat and quickly stir in the butter. Really stir it to ensure everything emulsified together.
Use a slotted spoon to divide the pasta between the serving bowls.
Pour over the mushroom broth. (See notes)
Add the parmesan, plenty of black pepper and garnish with your fresh chives.
Some dried mushrooms can be really gritty, so place the mushrooms into the bowl rather than just tipping in the packet. This can help limit the grit that ends up in the bowl.When pouring my stock out I just do it really slowly and allow all the grit to stay at the bottom of the bowl. You could use a coffee filter to really ensure you remove anything.I like plenty of the buttery broth, but Stew prefers just a small amount. Add as much or as little as you like.