Jamie Oliver's latest cookbook, One: Simple One-Pan Wonders, includes more than 120 recipes using just eight budget-friendly ingredients or fewer, cooked in one pan - meaning minimal prep time and washing up. This garlic mushroom tagliatelle includes thyme, crushed walnuts, peppery rocket, curds and parmesan.
Total time: 8 minutes
Ingredients
| 125g | fresh lasagne sheets |
| 80g | oyster mushrooms |
| 1 clove | garlic |
| 10g | parmesan cheese |
| Drizzle | olive oil |
| 2 sprigs | thyme |
| 4 | shelled unsalted walnut halves |
| 1 heaped Tbsp | cottage cheese |
| 1 handful | rocket |
| To serve | extra virgin olive oil (optional) |
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Directions
- Boil the kettle. Cut the lasagne sheets lengthways into 1cm strips to make tagliatelle.
- Put a 28cm frying pan on a high heat and dry fry the mushrooms as it heats up. Peel and finely slice the garlic. Finely grate the parmesan. Once the mushrooms are lightly charred, add a little drizzle of olive oil to the pan with the garlic, strip in the thyme leaves, then crumble in the walnuts.
- When the garlic is lightly golden, scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.
- Stir in the parmesan, cottage cheese and rocket, keeping everything moving, then season to perfection. Finish with a kiss of extra virgin olive oil, if you like.
One by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2022 One). Photography by David Loftus. RRP $65
