Name: Pasta with creamy mushroom sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion, thinly sliced; 1 garlic clove, crushed; 1 cup sliced mushrooms; 375 millilitre can low-fat evaporated milk; 250 gram thin spaghetti, cooked, kept hot; 1 tablespoon chopped parsley; grated cheddar, to serve

Pasta with creamy mushroom sauce

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1 tablespoon oil

1 onion, thinly sliced

1 garlic clove, crushed

1 cup sliced mushrooms

375 millilitre can low-fat evaporated milk

250 gram thin spaghetti, cooked, kept hot

1 tablespoon chopped parsley

grated cheddar, to serve

Method

1.Heat oil in a large frying pan on low. Add onion and garlic and cook, covered, stirring occasionally, for 2-3 minutes until tender but not browned. Add mushroom and cook, stirring, for 2-3 minutes.

2.Stir through milk and bring to the boil. Reduce heat to low and simmer for 5 minutes.

3.Toss the hot spaghetti through the milk and mushroom mixture with parsley and season to taste. Serve topped with grated cheddar.

You could use canned salmon in place of mushrooms, and add a little lemon juice. For a thicker sauce, make a smooth paste with a little evaporated milk and 1 tablespoon of cornflour before blending in remaining milk.
Note

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