Trofie with Charred Mushroom, Caramelised Leek, Black Garlic & Savory Granola

Even at a young age, eating meat was never my thing. Roast Dinners saw the meat shunned in favour of crispy roast vegetables. A quiche would be stripped of asparagus and onion, leaving sad knarly egg filled pastry, studded with bacon.


I guess it’s a texture thing, I am too lazy to chew. But give me texture and contrast in a vegetable-based dish and I am smitten.


This is a party on a plate that will sate your soul. Pure joy in a bowl. Sweet, savorry, crunchy and soft, it ticks all the flavour and texture boxes.


Easy to whip up for frantic nights in the chill winter air, herding children to carol concerts and parties. This recipe will surely become a winter staple.

Ingredients:


300g Trofie Pasta (dried)

500g Mixed Mushrooms

2 Cloves Black Garlic, finely sliced

1 tbsp Olive Oil

2 Leeks, finely sliced

50g Parmesan Cheese Or Use Nutritional Yeast Flakes

4 tbsp Crème Fraiche or Use Vegan Oat Cream

Sea Salt & Black Pepper


Savoury Granola


100g Rolled Jumbo Oats

10g Sesame Seeds

20g Sunflower Seeds

20g Pumpkin Seeds

30g Chopped Pecans

1 Egg White use Aguafaba if vegan

2 tsp Honey use Maple Syrup if vegan

70ml Olive Oil

1 tsp Sea Salt Flakes

1 tsp Cracked Black Pepper

1/8 Nutmeg, grated

½ tsp Hot Paprika


Method:


1. Begin with the Granola. Preheat oven 160C and line a baking tray with non-stick paper.

2. Whisk the egg white with the honey, olive oil, salt and spices then mix through the remaining ingredients. Tumble onto your tray and smooth out.

3. Bake for 10-15 minutes or until golden. Remove and allow to cool and crisp up. Break into pieces and store in an airtight container for 2 weeks.

4. For the pasta. Add the olive oil to a large pan over a medium heat, add the leeks plus a pinch of salt and turn the heat to low, cook for 20-25 minutes with the lid on or until sweet and beginning to caramelise.

5. Add the black garlic and cook 5 minutes more. Remove from the pan.

6. Heat the pan to high and add the mushrooms in 2 batches. Coo for 3-5 minutes or until burnished on one side, flip, and repeat with the other side. Cook the second batch of mushrooms in the same way.

7. Meanwhile cook the pasta according to the pack instructions. Add the leeks bac to the pan of mushrooms and heat over a medium heat, add the crème fraiche plus the parmesan and stir round.

8. Spoon the drained pasta into the pan, plus a little of the cooking water. Stir and season generously with black pepper and salt if needed (the parmesan will be salty so taste taste taste)

9. Spoon into 4 bowls and top with some of the granola. Serve to chilly guests as they cross the threshold.