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 or Parmesan, the classic Italian cheese would be most cooks first choice as a garnish for this dish but it is always made with animal derived rennet and is not suitable for vegetarians. Similar hard cheese made with vegetarian rennet is available but can be hard to find. Any tasty hard cheese can be used instead. The Vegetarian Society has good info here


To make 2 servings...

1 small Onion, chopped

1 clove Garlic, crushed

10g Dried Mushrooms

1 Tomato, peeled and chopped

15ml Olive Oil

Pinch Sugar

Salt & Pepper to taste

5 sprigs Parsley, chopped

160g Pasta Shapes

30ml grated Hard Cheese














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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