Spring is in the air and my chives are little green shoots. I can’t wait to eat the first fresh herbs and lettuce straight out of the garden. A while back, I came across thisfor Balsamic Pasta and was intrigued. It’s a simple recipe, but one that can be taken in many different directions. With spring just around the corner, I can see a version with ramps or roasted asparagus or later in summer with roasted bell pepper and eggplant. This time I decided on sautéed mushrooms. It’s a very quick to make: set the water to boil and while the balsamic vinegar is reducing, chop the mushrooms. While the pasta is cooking, sauté the mushrooms.
Balsamic glazed pasta with mushrooms
- 120 ml balsamic vinegar
- olive oil
- 4 cloves of garlic, sliced
- 200-250 g long pasta such as spaghetti or tagliatelle
- 250 g mushrooms (a mixture or plain button)
- a ball of mozzarella, torn into pieces
- bunch of basil, torn into pieces
- salt & pepper
Set a pot of water to boil for the pasta and the cook the pasta until al dente. In the meantime, boil the vinegar over high heat until reduced by half and syrupy. Set aside. Chop the mushrooms and heat some oil in a skillet. When the oil is hot, add the garlic and gently sauté. Stir in the mushrooms and sauté until cooked through. Season with salt and pepper to taste.
Drain the pasta and return to the pot, adding a bit of olive oil to prevent the pasta from sticking. Stir in the balsamic syrup and place on plates. Divide the mushrooms, mozzarella and basil and top the pasta.
Note: Recipe adapted from Donna Hay