Name: Creamy mushroom pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram large shell pasta; 1/4 cup (60ml) vegetable stock; 1 clove garlic, crushed; 500 gram (1 pound) button mushrooms, sliced thickly; 1 cup (125g) frozen peas; 4 green onions (scallions), sliced thinly; 1 litre (4 cups) skim milk; 2 tablespoon cornflour (cornstarch); 2 tablespoon water; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 tablespoon wholegrain mustard; 1/2 cup (40g) finely grated parmesan; 2 tablespoon finely chopped fresh chives

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.

Serves 4

Cook

30M

Ingredients

375 gram large shell pasta

1/4 cup (60ml) vegetable stock

1 clove garlic, crushed

500 gram (1 pound) button mushrooms, sliced thickly

1 cup (125g) frozen peas

4 green onions (scallions), sliced thinly

1 litre (4 cups) skim milk

2 tablespoon cornflour (cornstarch)

2 tablespoon water

1/4 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon wholegrain mustard

1/2 cup (40g) finely grated parmesan

2 tablespoon finely chopped fresh chives

Method

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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