text: Its not only delicious but this quick pasta recipe is made using simple ingredients that you've probably got in your kitchen right now!
  On the odd occasion that you don't feel like standing in the kitchen forever give this recipe a try. I made it in no time at all this morning (yes you heard right, this morning for a late 'breakfast-brunch") and it tastes absolutely amazing! If you can tell I'm staring at the photo below.
  Ingredients for This Quick Pasta Recipe
  Pasta Spaghetti is the pasta of choice but you can use any other pasta that you like. I simply love spaghetti with it though for the effortless way in which it collects the other ingredients.
  Mushrooms I love mushrooms but not everyone does so substitute them for another vegetable if necessary. See below.
  Cherry Tomatoes We cut half and add them with the onions and add the rest later, halved or whole. Full recipe card below.
  Shallots Are a lot less gentle in taste but you can also use ½ red onion if you don't have shallots. Try soaking the red onion in ice water for a few minutes to alleviate the strong taste.
  Garlic Always brings a very distinct flavor to the dish.
  Olive oil Enhances the flavor
  Butter Adds richness.
  Balsamic Vinegar Something to complement the pasta spice and to add a bit zing to this quick pasta recipe. It goes beautifully!
  Pasta Spice Whats not to love? It has loads of fresh herbs, dried vegetables like sundried tomatoes and it goes with so much than pasta. Get our pasta spice here.
  Parmesan Cheese Complements pasta dishes with its bold layers of salty, nutty and always perfect.
  Fresh Parsely For flavor and aroma.
  Trust me, it's very quick and your kitchen will smell amazing!
  How to Make This Quick Pasta Recipe
  Pasta Start by bringing a pot of water to the boil for the pasta. Use kettle water to make everything go faster. Once boiling add the salt and pasta. Cook till done. "To the tooth" is what "al dente" means. Take a bite and it should feel cooked. Save a cup of the pasta water.
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  Fry Start by frying the mushrooms. Never rinse mushrooms before cooking them we simply wipe them with kitchen tissue paper. Fry till done, set aside. And always season! Here I've used this salt & pepper mix.
  Cherry tomatoes Same pan add the halved tomatoes and fry on medium heat until the skin starts to crisp up a little and the juices start flowing. Season!
  Shallots Add the shallots to the tomato and give the pan a gentle swirl. Use a wooden spoon or ladle to keep things moving and not burning.
  Garlic Add the garlic, cook for a minute or less.
  At this point the pasta should be ready so increase the heat to high. Move the pasta over to the pan by using a ladle. As it hits the pan give it a gentle swirl to combine everything. Transfer all the pasta (or as much as you need).
  Return the mushrooms add a dash of pasta water, combine, taste swirl. Very little water, you can always more if needed.
  Add the cheese and parsely
  Serve and enjoy!
  Season with pasta seasoning!
  There are many ingredients to substitute mushrooms because it's no secret that not everyone likes mushrooms. I bet you know someone who wont eat them? Here we go...
  You can also omit the mushrooms altogether although it will no longer be the same recipe. I also have a similar recipe without the mushrooms making it even quicker Pasta Pronto, Quick Pasta
  If you love this recipe be sure to check out these quick pasta recipes!
  Quick Pasta Recipes
  - Pasta With Kale
  - Spicy Sauce Pasta
  - Pasta Pronto, Quick Pasta
  - Pasta Ziti Al Tonno Calabrese Recipe 10 Minutes
  Quick Pasta Recipe
  - 400 grams pasta
  - 1 shallot sliced
  - 2 00 grams mushrooms
  - 1 cup cherry tomatoes
  - 2 cloves garlic - skin on
  - 2 tbsps balsamic vinegar
  - 1 /2 cup parmesan cheese
  - 2 teaspoons pasta seasoning
  - salt for cooking the pasta
  - Boil the water to cook the pasta. Once boiling, add salt and cook till a minute or 2 under packet instructions cook time.
  - Heat a non-stick pan and add the olive oil. Fry the sliced mushrooms until done. Set aside.
  - Same pan cut some of the cherry tomatoes in half, add them to the pan and sauté with a pinch of salt and pepper seasoning. Cook until the skin looks crisp and the tomato juices start flowing.
  - Add the balsamic vinegar and give the pan a gentle swirl getting the balsamic into the tomato juices. 2 minutes.
  - Add the sliced shallots. Give the pan a gentle swirl to get the shallots and cherry tomatoes into the oil and seasoning.
  - Add the crushed garlic.
  - Add the remaining cherry tomatoes. No need to slice these.
  - Using a ladle, transfer the cooked pasta from the pasta pot to the pan. Turn the pasta into the oils, pan juices and balsamic until well combined. Add a dash of pasta water to create a sauce if needed but less is more here. Don't take away from the pan juices, bursting cherry tomatoes and balsamic by adding too much pasta water. You need less than a ¼ cup if any! More like a couple of tablespoons.
  - Add freshly grated Parmesan cheese, and parsley. Give everything a gentle swirl.
  - Serve with a sprinkle of pasta seasoning, more freshly grated parmesan (a tiny amount) and a drizzle of extra virgin olive oil.