When we have mozzarella cheese in the fridge, we usually think about caprese salad. But here a quick and easy pasta recipe I came up with, that features mozzarella, mushrooms, and sundried tomato.
This is not an Italian recipe, but it could actually well be. We loved it, and fresh mozzarella really adds a special touch.
Serves 2 – Total time 25 min + soaking tomatoes 2h
1/3 lb (150g) orecchiette pasta
2 mozzarella cheeses
3 sun dried tomatoes
7 oz (200g) mixed mushrooms, sliced (white, button, shitake, etc), fresh or frozen
1 garlic clove, chopped
1 tbsp thick cream
sea salt, black pepper
First you need to put the sun dried tomatoes in very warm water and wait until they absorb some water. It takes about 2 hours, or you could leave them overnight.
Then, cut them into small pieces.
Cook the orecchiette in a large pan of boiling water. Don’t forget to add about 1 tbsp salt to the water. This pasta is thicker than the normal one, so it takes about 15 minutes to cook.
Meanwhile, fry the garlic in 1 tbsp olive oil, then add the mushrooms. I use frozen mushrooms, so they lose quite a lot of water in the pan; simply discard the excess water. Add salt and pepper to the pan. Then, add the tomatoes, the cream, and cook for 2 minutes on low heat. Set aside.
Cut the mozzarella cheese into small cubes.
When the pasta is al dente, drain and return to the pan; add 1 tbsp olive oil, and the mushroom sauce.
Serve the pasta in individual plates, and top each plate with a few pieces of mozzarella.