Mushroom and pea pasta

Ingredients

• Pasta (dry)160g
• Mushrooms (raw)250g
• Peas (frozen)150g
• Onions (raw)100g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)100ml

Method

1. Wipe 250g mushrooms clean and slice 5mm thick; cut 100g onions into 5mm dice. Heat 15ml olive oil in a broad pot over medium-high heat. Cook onion for 3 minutes, then add mushrooms in one layer and leave for 2 minutes before stirring. Continue for 6–8 minutes until their liquid evaporates and edges brown; use two batches if they pool liquid.
2. Add 150g peas, 100ml recipe water, 3g salt and 1g black pepper. Simmer over medium heat for 5 minutes until peas are tender and the pan holds a little glossy liquid. Scrape browned bits into the sauce; add a splash of processing water if dry.
3. Transfer the sauce to a bowl for one-pot cooking. Boil about 2L processing water per two servings in the pot and add 160g pasta. Cook for the packet time, about 8–12 minutes, until firm but no longer hard; drain and retain a little cooking water.
4. Return the sauce and pasta to the pot. Toss over low heat for 1–2 minutes until hot; add a spoonful of retained water if it sticks together.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.