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Big Pasta with Mushroom, Parsley, Garlic and Thyme (Nigella Lawson) Recipe

Big Pasta with Mushroom, Parsley, Garlic and Thyme (Nigella Lawson) Recipe

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Big Pasta with Mushroom, Parsley, Garlic and Thyme (Nigella Lawson)

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Ingredients:

Serving

1 stick butter
1 cup all-purpose flour
8 cups milk
salt and freshly ground black pepper
freshly grated nutmeg
2 tbsp butter , plus 1 stick
1 tbsp oil
3 oz dried porcini mushrooms , soaked in 2 cups boiling water
1 lb, 8 oz mixed mushrooms, chopped
3/4 cups fresh parsley leaves, chopped, plus 3/4 cup, plus 1/4 cup more for garnish
1 tsp dried thyme
3 fat garlic cloves, minced
1/2 cup amontillado sherry
1 cup freshly grated parmesan , plus 1 cup
salt
3 lb rigatoni or other big pasta of choice
few sprigs fresh thyme, for garnish
special equipment: large roasting pan, approximately 12 3/4 by 16 1/2 inches.

Directions:

Preheat oven to 400 degrees F.
In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg.
Melt 2 tablespoons butter and the oil in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.
Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew.
Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.
Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan. Bake for 30 minutes or until the top begins to turn golden in places.
When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	414.54 Kcal (1736 kJ)
Calories from fat	129.53 Kcal
		% Daily Value*
Total Fat	14.39g	22%
Cholesterol	26.95mg	9%
Sodium	462.19mg	19%
Potassium	276.77mg	6%
Total Carbs	53.11g	18%
Sugars	7.07g	28%
Dietary Fiber	3.57g	14%
Protein	17.74g	35%
Vitamin C	3.9mg	7%
Vitamin A	0.1mg	3%
Iron	0.4mg	2%
Calcium	238.1mg	24%

Amount Per 100 g
Calories	154.46 Kcal (647 kJ)
Calories from fat	48.26 Kcal
		% Daily Value*
Total Fat	5.36g	22%
Cholesterol	10.04mg	9%
Sodium	172.22mg	19%
Potassium	103.13mg	6%
Total Carbs	19.79g	18%
Sugars	2.64g	28%
Dietary Fiber	1.33g	14%
Protein	6.61g	35%
Vitamin C	1.5mg	7%
Iron	0.1mg	2%
Calcium	88.7mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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