Star Porcini Stock Cubes & A Quick Pasta Recipe

I was in the supermarket the other day and spotted something I’ve never seen before, porcini mushroom stock cubes. I had no idea what they were meant to be used for but I decided to buy them anyway. I thought they’d be good for risottos, or for adding some extra mushroomy flavour in stews.

The other day I fancied making some pasta quickly. My favourite quick pasta sauce is tomato puree, loosened up with a bit of the pasta water, and chilli flakes, with small cubes of feta stirred through, for a more substantial meal I add chorizo as well. Unfortunately I had no feta, no chorizo, and the smallest amount of tomato puree I originally thought my mam had put it back in the fridge empty! My pasta craving wasn’t abating, and then I remember the stock cubes and this recipe was born.

Ingredients:

Pasta – 7oz/200g (This provided 1 portion for lunch, and 2 half portions for dinner)

Tomato puree – 1 teaspoon

Porcini stock cube – ½

Chilli flakes – 2 teaspoons

Parmesan – 2oz/55g (grated)

Equipment: Large pan, colander, wooden spoon

Method:

1. Add the pasta to a large pan of salted boiling water and cook as per the packet instructions.
2. When the pasta is ready drain, taking care to reserve some of the cooking water (about enough to cover the bottom of the pan.
3. Put the pan back on the heat, stir in the stock cube, puree and chilli flakes and simmer until the stock cube is dissolved.
4. Add the pasta and stir well, and simmer for a minute or two.
5. Take off the heat and stir in ¾ of the parmesan.
6. Serve and add extra parmesan and black pepper.