Photography: James Moffatt / Styling: Steve Pearce
Earthy, comforting and quietly elegant, this parmesan and porcini broth pasta is a beautiful way to turn simple ingredients into something deeply savoury. Parmesan rind and dried porcini infuse the chicken stock with rich umami flavour, creating a fragrant broth that’s poured over ribbons of fresh pasta. Golden caramelised mushrooms bring depth and texture, while crisp garlic and parmesan breadcrumbs add a satisfying crunch. Finished with thyme, black pepper and extra parmesan, it’s light yet full of flavour — a cosy, restaurant-style pasta that comes together in just 30 minutes and feels perfect for cooler nights.
Ingredients
Method
Place the stock, 1 cup of water, parmesan rind and porcini in a medium saucepan over high heat. Bring to the boil, reduce the heat to medium and cook for 5 minutes.
While the broth is cooking, heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add the breadcrumbs, garlic and season with salt and pepper and cook for 2–3 minutes or until golden. Add grated parmesan and stir to combine. Place in a small bowl and set aside.
Heat the remaining oil in a large frying pan over high heat. Add mixed mushrooms, season with salt and pepper and cook for 6–8 minutes, stirring, until golden and caramelised.
Cook the pasta in a large saucepan of salted boiling water for 3 minutes, or until al dente. Drain and divide between bowls and top with mushrooms. Strain broth over the pasta and sprinkle with pepper and crispy breadcrumbs and thyme to serve.
NOTE We used a mixture of swiss brown, chestnut, and pine mushrooms.
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