Dinner ideas

Creamy mushroom pasta

Adding the texture of toasted pine nuts makes the classic flavour combination of this pasta dish soar.
Creamy Mushroom PastaAustralian Women's Weekly


Pine nut gremolata


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.


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