I don not use my pasta maker often, for some or the other reason. When I made this dish I once again realized how easy it is to make your own pasta and it is also far more delicious than dry pasta. Every time I make pasta, the whole family participates and wants to do something, turning it into a fun event!
I have used 400g of Woolworth’s exotic mushroom mix, which they have been selling for months now at a very reasonable price. It contains a combination of Portabellini, Shitake, Shimeji and King oyster mushrooms. Any type or combination of mushrooms will however be suitable.
There must be thousands of pasta making recipes, but this recipe is really flop proof, quick and easy! Click here for the recipe. I used 200g flour and 2 eggs. I also add 5ml olive oil and a pinch of salt.
For the Mushroom sauce:
1 small onion, chopped
2 cloves garlic, minced
15ml fresh thyme or origanum
400g mushrooms, cleaned and sliced
125ml vegetable or chicken stock
salt and freshly ground black peper
5ml corn flour, mixed to a paste with 15ml cold water (optional)
Heat the butter and fry the onions and garlic on low heat until soft.
Add the thyme or origanum and the mushrooms and sauté for 5 minutes.
Add the vegetable stock and simmer until the liquid is reduced by half.
Add the cream and season to taste and heat through.
If you prefer a thicker sauce add the corn flour mixture to the sauce and mix through, before you add the cream, and let it cook till thickened.
In the meantime cook the pasta in salted boiling water for 3 minutes and drain.
Add two lasagna sheets per plate, layered with the mushroom sauce and serve immediately with a salad on the side.
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