Pasta ai Funghi e Timo
Fusilli with pan-roasted mushrooms, thyme & parmesan
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Join HomecookedIngredients
- 64 g Fusilli
- 500 g Mushroom
- 35 ml Garlic-infused olive oil
- 30 g Parmigiano-Reggiano
- 1 tbsp Salt
- 200 g Spinach (optional)
- 4 sprigs Thyme (optional)
- 15 g Butter (optional)
- ½ tsp Black pepper (optional)
Method
- Bring a pot of water to a boil. Salt it.
- Slice the mushrooms thick. Strip the thyme leaves.
- Cook the fusilli one minute shy of al dente.
- While the pasta cooks, warm the garlic-infused oil in a wide skillet over high heat. Add the mushrooms in a single layer and cook without stirring until deeply golden on the first side, about 4 minutes, then toss and cook 3 minutes more with the thyme.
- Add the spinach and toss until wilted, about 1 minute.
- Reserve a mugful of pasta water, then drain.
- Tip the pasta into the pan with the butter and a splash of pasta water. Toss off heat until glossy.
- Finish with the parmesan and black pepper.
About Pasta ai Funghi e Timo
Pasta ai Funghi e Timo is an Italian lunch or dinner that comes together in about 20 minutes and serves 2.
Pasta ai Funghi e Timo: frequently asked questions
Is Pasta ai Funghi e Timo gluten-free?
As written, no — it contains Fusilli. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Pasta ai Funghi e Timo dairy-free?
Not as written — it uses Parmigiano-Reggiano, Butter. Swapping those for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Pasta ai Funghi e Timo?
The core ingredients are essential, but you can leave out spinach, thyme, butter — they're optional and mainly there for extra flavor or finish.
How many servings does Pasta ai Funghi e Timo make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.