Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Creamy Mushroom and Tomato Pasta
This creamy mushroom and tomato pasta is a quick weeknight favourite: rich, comforting, and built from simple pantry staples.
The trick is letting the mushrooms brown properly before adding the tomatoes, then finishing with cream, parmesan and a splash of pasta water for a glossy sauce.
Method
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- Bring a large pan of salted water to the boil and cook the pasta until al dente. Reserve a mug of pasta water, then drain.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Add the onion and cook 5–6 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the sliced mushrooms and cook 6–8 minutes until they release their moisture and start to colour.
- Tip in the chopped tomatoes (and tomato purée if using). Simmer 6–8 minutes to thicken slightly.
- Stir in the double cream and parmesan. Season with salt and black pepper.
- Toss the cooked pasta through the sauce. Loosen with a splash of reserved pasta water if needed.
- Finish with basil and extra parmesan, and serve hot.
Ingredients
- 15ml Tomato purée optional
- 30 g Parmesan grated (or vegetarian hard cheese)
- 250 g Mushrooms sliced
- 150 ml Double cream
- Black Pepper, to taste
- 30ml Olive Oil
- Salt, to taste
- 400 g Tinned chopped tomatoes 1 tin
- small handful Basil optional
- 300 g Pasta any shape
- 2 cloves Garlic minced
- 1 Onion finely chopped
Notes
Don’t skip the pasta water: add a splash at the end to help the sauce cling to the pasta.
Make it lighter: swap double cream for crème fraîche or a little soft cheese, and loosen with pasta water.
Extras: spinach, crispy bacon, or a pinch of chilli flakes all work well here.
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