Big shell vegetables pasta

This is my lazy meal, something that is easy, quick and less preparation. Found that I have a packet of big shell pasta right at the back of my pantry, best use it. Thus, my carrots don’t looks like it can last another day. There are roots growing all over it some have got black spots on it.

Trying not to use microwave to cook my pasta as I always do it. For a change cooking in the pot with water on stove. Using my leftovers sliced mushrooms and added basil. I am using oil and butter to cook the sauce as well as adding Parmesan Pecorino. My lazy meal looks comforting, colourful, creamy and delicious. Let’s cook!!!


400 g big shell pasta
2-3 small carrots
400 g sliced mushrooms
100 g porcini
1/2 c white wine
2-3 Tbs oil
2 Tbs butter
1 Tbs garlic minced
a pinch of nutmeg powder
Parmesan Pecorino
basil leaves
chili flakes


Put water in pot to boil for pasta. Add salt once it start to boil and add in pasta, cooked until al dente. Clean porcini and soak in hot boil water. Cut carrots to bite size. Cook on medium heat the garlic in oil until fragrant about 30 seconds. Then add mushrooms, cook for 4 minutes or until soft and brown.

Add wine, and basil leaves, then increase heat cook until wine evaporated. Reduce heat , add salt and pepper. Continue to cook for another 8-12 minutes, lower heat once mushrooms cooked through and add butter. When butter melted, Remove pasta with slotted spoon and add pasta into mushrooms butter sauce.

Toss together over low heat. If pasta looks a bit dry, add a cup of pasta water, a little at a time until the sauce are a little creamy. Then add Parmesan Pecorino and mixed in, I have added a bit more water to make my sauce creaminess with Parmesan Pecorino cheese. Serve immediately with chili flakes and a glass of white wine.