Name: Creamy mushroom pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 40 gram butter; 750 gram mixed mushrooms, sliced thinly; 2 cloves garlic, crushed; 1 large fresh red chilli, optional; 1/2 cup (125ml) chicken stock; 300 millilitre cream; salt and freshly ground black pepper; 500 gram dried fettuccine or pappardelle; 1/2 cup (60g) frozen peas; 1/2 cup (40g) finely grated parmesan cheese; Pine nut gremolata; 1/2 cup chopped fresh flat-leaf parsley; 2 tablespoon toasted pine nuts, chopped; 2 teaspoon grated lemon rind

Ingredients

1 tablespoon olive oil

40 gram butter

750 gram mixed mushrooms, sliced thinly

2 cloves garlic, crushed

1 large fresh red chilli, optional

1/2 cup (125ml) chicken stock

300 millilitre cream

salt and freshly ground black pepper

500 gram dried fettuccine or pappardelle

1/2 cup (60g) frozen peas

1/2 cup (40g) finely grated parmesan cheese

Pine nut gremolata

1/2 cup chopped fresh flat-leaf parsley

2 tablespoon toasted pine nuts, chopped

2 teaspoon grated lemon rind

Method

1.To make pine nut gremolata, combine the ingredients in a small bowl.

2.Heat the oil and butter in a large frying pan, add mushrooms; cook, stirring, over medium heat until soft. Add the garlic and chilli; cook, stirring, until fragrant.

3.Add the stock, cream, salt and pepper; bring to the boil, reduce heat, simmer, uncovered, for about 2 minutes.

4.Meanwhile, cook the pasta in a large saucepan of boiling salted water until just tender. Add the peas to pasta in the last 2 minutes of cooking time; drain. Return the pasta and peas to the same pan, add the mushroom mixture and parmesan; mix gently.

5.Serve the pasta topped with the pine nut gremolata and extra parmesan.

Not suitable to freeze or microwave. A combination of mitten, swiss brown and flat mushrooms can be used for this recipe. If you prefer to use fresh pasta, you will need approximately 750g.
Note

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Ingredients

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