Recipes

3 Michelin Star Pasta (at home)

A simplified version of a Michelin-starred pasta dish by Chef Clare Smyth, cooked risotto-style with vegetables and finished with butter and parmesan

Servings: 2-4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

  • 1/2 red onion, chopped
  • 1 carrot, chopped
  • 2-3 celery stalks, chopped
  • 1/2 pound (225g) orecchiette or other small pasta
  • 2 cups (150g) mushrooms, chopped
  • Chicken stock, enough to cover plus more as needed
  • 2-3 tablespoons (30-45g) cold butter
  • 1 cup (30g) spinach, chopped
  • Splash of red wine or white vinegar
  • Olive oil
  • Salt and pepper
  • Parmigiano Reggiano, for serving

Notes

  • Recipe credit to Chef Clare Smyth - this is an approximation based on her technique
  • Great way to use leftover rotisserie chicken - just add on top
  • Toast the pasta before adding liquid for extra nutty flavor
  • Simmer like risotto, adding more stock as needed until pasta is al dente
  • For extra mushroom flavor, dry roast the chopped mushrooms separately before adding

Instructions

  1. Sauté onion, carrot and celery in olive oil with salt and pepper until softened.

  2. Add pasta and toast for 1-2 minutes until lightly golden, then toss in mushrooms.

  3. Pour in chicken stock to cover by about 1 inch (2.5cm). Simmer like risotto, adding more stock or water as needed.

  4. When pasta is just shy of al dente, stir in cold butter, chopped spinach, and a splash of vinegar.

  5. Serve immediately topped with freshly grated Parmigiano Reggiano.