Based on this recipe which appears in Yotam Ottolenghi’s Plenty – it’s a lovely book, aside from all of the really imaginative vegetarian stuff, the book itself FEELS LIKE A PILLOW. I’m not making that up, it totally does.
INGREDIENTS PIC:
OK, step one chop everything that needs chopping. Put a couple of pans of water on to boil, one salted, one with salt and oil (broccoli, pasta)
When everything that can be prepped is, gently fry the mushrooms until browning, and add wine, thyme and bay leaf:
Once the liquid is reduced by a third add the cream (and sugar if you’re not using soya cream)
Mix together, and simmer, at the same time as toasting the bread crumbs and mixing them together with the exciting lemon/garlic/parsley mix. I made way too much of this:
blanch the broccoli for a couple of minutes (literally) then drain.
add the broccoli to the creamy mushrooms, and keep them warm. Make the pasta, pasta-y
Salt and pepper the pasta when cooked, and then add to the sauce and veg. Sprinkle on half of the exciting parsely/lemon/garlic mix and stir together
Serve, and garnish with more of the mix.
OM NOMPH
This looks really awesome. Thanks for the recipe.