Quick & Easy

Creamy mushroom pasta

Toss the pasta through the sauce just before serving, as it will soak up all the sauce if tossed too early. Either swiss brown, flat or oyster mushrooms can be used instead of the button mushrooms.
creamy mushroom pasta



1.Cook pasta in a large saucepan of boiling water until just tender; drain, keep warm.
2.Bring stock to the boil in the same cleaned saucepan; cook garlic and mushrooms, stirring, until mushrooms soften and liquid evaporates. Stir in peas and half the onion; cook, stirring, until onion softens.
3.Add milk to pan; stir in blended cornflour and the water. Cook, stirring, over low heat until sauce boils and thickens slightly.
4.Remove sauce from heat; stir in pasta, remaining onion, parsley, mustard and cheese. Serve pasta sprinkled with chives. Season to taste.

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