A really lovely vegetarian dish, the pasta is so quick and easy to make, the bread is a delicious alternative to garlic bread, and marginally healthier (every little helps!) I love this so comforting and tasty you’ll be making it all the time!
For the focaccia
250g strong white bread flour
1 x 7g sachet instant dried yeast
1/2 tsp (teaspoon) salt
1 tbs (tablespoon) olive oil
165 ml water
2 tsp fresh rosemary chopped
1 clove garlic crushed
1 tbs olive oil
1 tsp rock salt – I love the texture and crunch this gives on top of the bread
For the pasta
150g dried pasta – you can use any shape you like I prefer small shaped ones but tagliatelle works well
1 clove garlic crushed
1 tsp fresh thyme
1 tbs plain flour
Salt and pepper to taste
Start by making the bread dough, in a large bowl mix together the flour, 1 tbs oil, yeast, salt and water and bring together
Turn out onto the worktop and knead for 10 mins, stretching and working the mix to a sticky and springy dough
Return to the bowl, cover and leave to rise at room temperature for 2-3 hours, until at least double in size
Once risen turn out onto the work top and knock back (folding and turning the dough)
Grease a baking tray and spread the dough over the tray right to the edges. Use you fingers to poke holes all over the bread.
Mix together the garlic, the oil and rosemary. Spread over the dough, again use your fingers to push the mix into the dough. Leave to rest for 30 mins
Once rested sprinkle over the salt and pop in the oven 180 fan for 20 mins
While the bread is baking start the pasta. Cook the pasta according to the instructions. In a frying pan start frying the mushrooms in a dry pan on a medium heat for 5 mins, stirring occasionally.
Add the thyme, a little salt and pepper, and the butter and allow to melt.
Add the garlic and fry off for a minute.
Add the flour and stir into the mix. Allow to cook for a minute more
Slowly Add the milk stirring constantly – ensure with each addition the milk is incorporated completely
Check the seasoning, turn down the heat, and simmer for a further 8 mins to make sure the flour is completely cooked (if it is not the sauce will taste floury)
Meanwhile the bread should be cooked, take out of the pan and tap the bottom – it will sound hollow when it’s cooked. Leave to stand for a couple of minutes, then cut up into squares
Quickly drain the pasta to make such there is still a little cooking water to stop it sticking together
Stir the sauce into the pasta and serve.
A delicious and really easy dinner everyone will enjoy!
Cals – 656, fat – 16.5, carbs – 106.1, protein – 22.6,