Oyster Mushroom Spaghetti Recipe
This spaghetti is topped with wild mushrooms, Savoy cabbage and laced with plenty of garlic and cherry tomatoes - a great weeknight meal with Parmesan cheese.
12 oz. spaghetti
8 oz. Savoy cabbage, quartered and shredded
4 1/2 tbsp. sunflower oil
1 green pepper, deseeded and coarsely chopped
8 oz. oyster mushrooms, sliced
8 oz. cherry tomatoes, halved
3 elephant garlic cloves, quartered and thinly sliced
1/2 tsp. salt
1 tsp. coarsely ground black pepper
4 tbsp. freshly grated Parmesan cheese, to serve
Cook spaghetti according to package directions using 1/2 tbsp. sunflower oil to avoid sticking. Add cabbage and return to a boil. Cook until pasta is al dente and cabbage is tender.
Meanwhile, put 3 tbsp. sunflower oil in a pan. Heat on medium. Add garlic and cook for 3 minutes until browned. Add green pepper, oyster mushrooms, and cherry tomatoes. Fry gently for 5 minutes until softened. Stir occasionally.
Drain the pasta. Put pasta back in pan. Pour mushroom sauce over and mix thoroughly to coat. Serve on dinner plates and sprinkle 1 tbsp. of Parmesan cheese across each meal. Tastes delicious accompanied by an assortment of buttered rolls.