Mushroom and Basil Pasta

Mushroom and Basil Pasta

A vegetarian pasta with a rich mushroom sauce.

Ingredients: 1 serving

100 g
●Shimeji mushrooms
1 packet
1 heaped tablespoon
●Olive oil
1 teaspoon
☆ Dried basil powder
1 tablespoon
☆ Soup stock cube
1/2 (1 teaspoon)
☆Cooking liquid
1 ladle
Salt and pepper
as needed
Parmesan cheese
as needed


1. Cut the stems off the shimeji mushrooms, wash, and separate. Crumble the stock cube. (See helpful hints.)
2. Boil the pasta as instructed on the packet, drain, and set aside (Reserve one ladleful of the cooking liquid and set aside).
3. Put the ingredients marked ● in a frying pan. Add 5 shakes of salt and pepper, and fry over a high heat for 3 minutes.
4. Add the boiled pasta and the ingredients marked ☆, taste, and season with salt and pepper as needed. Fry gently to evaporate excess moisture, then remove from the heat.
5. Transfer to a serving plate, sprinkle on some Parmesan cheese, and it's done.

Story Behind this Recipe

I'm not so keen on meat, so I often make this meat-free dish. I make a version with bacon for my husband.