Peasant Pasta

This idea for peasant pasta is a vegetarian recipe based on ingredients that we nearly always have in the kitchen.

It's nice to cook with all fresh ingredients, vegetables in season and so on but now and again the need arises to cook something tasty with whatever we have available. All the ingredients are available in forms that can be stored although I only used dried mushrooms this version.

Parmigiano-Reggiano, the classic Italian cheese, is always made with animal derived rennet and is not suitable for vegetarians. Parmesan cheese made with vegetarian rennet is available but can be hard to find. Any tasty hard cheese can be used instead.

To make 2 servings:

KCal
1 small onion, chopped29
1 clove garlic, crushed4
10g (1/3oz) dried mushrooms30
1 tomato, peeled and chopped26
15ml (1tbsp) olive oil119
Pinch sugar4
Salt and pepper to taste5
5 sprigs parsley, chopped2
160g pasta shapes572
30ml grated parmesan cheese44
Total 835

Around 420 kcal per serving.

Put the dried mushrooms in a heat proof container and pour on 300ml (1/2 pint) of boiling water. Stir and leave to soak for 5 minutes or so.

Fry the onion, garlic and parsley very gently in the oil until the onion is soft and translucent.

Drain the mushrooms and add them and the chopped tomato to the onion. Season with salt, pepper and a pinch of sugar, cover and leave to simmer for 20 minutes.

Cook the pasta in plenty of boiling, salted water for 5 to 10 minutes.

Drain the pasta and return to the pan. Add the cooked sauce and mix together. Serve with a topping of grated cheese.

There you have it, a vegetarian pasta recipe made from ingredients you probably have already.

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