one-bowl mushroom spaghetti

SERVES 4

This is ultimate ‘bowl food’ – speedy, simple and satisfying, cooked entirely in the thermo cooker bowl and eaten from a serving bowl (possibly while sitting on the couch). I think even Nigella would be impressed!

5g dried porcini mushrooms

2 garlic cloves, peeled

1 brown onion, peeled and halved

40g olive oil

250g mixed mushrooms, sliced

200g cream

1½ tablespoons stock concentrate

1 teaspoon Dijon mustard

½ teaspoon fine salt

600g water

400g spaghetti

50g rocket

Fresh parsley, to serve

1   Place porcini mushrooms in TC bowl, mill 10 seconds, speed 9.

2   Add garlic and onion, chop 5 seconds, speed 5. Scrape down sides.

3   Add oil, cook 5 minutes, 100°C, speed 1.

4   Add mushrooms, cream, stock concentrate, mustard, salt and water, cook for 8 minutes, 100°C, reverse speed 1.

5   Remove MC and add spaghetti through hole in lid. Cook for 4 minutes, 100°C, reverse speed soft.

6   Remove lid and submerge spaghetti into sauce using spatula. Rreplace lid and MC. Cook for 2 minutes, 100°C, reverse speed soft.

7   Gently stir spaghetti, folding the top spaghetti to the bottom. Rreplace lid and leave standing for 10 minutes in the TC bowl to complete cooking.

Serve topped with rocket and parsley leaves

NOTE: The timing of this recipe must be precise for the pasta to be cooked al dente, so don’t venture too far from your thermo cooker!