Creamy Mushroom Pasta

Inspired by a friend. I didn't have the same ingredients she did so improvised a little.
Very morish, watch that waist line!
Creamy Mushroom Pasta

350g fettuccine (any pasta will do)
2 teaspoons oil
1 medium onion, diced
5 cloves garlic, finely chopped
400g can champignon mushrooms, cut mushrooms in half
2 Tablespoons liquid from can (40mls)
1/8 teaspoon white pepper
1/2 chicken stock cube
1 teaspoon cornflour
125mls sour cream
125mls thickened cream
•Bring a large pot of water to the boil and add pasta. Cook as per package instructions.
•Heat a small to medium pot to medium heat, add oil and onions, cook until onions begin to turn translucent (1-2 minutes) then add garlic and cook for a further 1 minute.
•Now you can add the mushrooms, stock, liquid, pepper and cornflour. Stir until all combined.
•Reduce the heat to low and mix in the creams. Stir until sauce thickens.
•Drain Pasta and stir through sauce.

Best served with a rocket salad and light vinaigrette.


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