Mixed mushroom pasta
| Recipe By: | Phillippa Cheifitz |
| Serves: | 3-4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 225 g Butter
- olive oil, to drizzle
- 2 sprigs fresh rosemary, leaves picked and chopped
- 1 punnet mixed mushrooms, roughly chopped
- 3 cloves garlic, crushed
- 125 ml mushroom stock
- 65 ml low- fat or soya cream
- sea salt and freshly ground black pepper, to taste
- 250 g fresh, cooked al dente fettucine pasta
- 1 small bunch fresh parsley,finely chopped
- parmesan, finely grated, for dusting
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the butter, olive oil and rosemary in a large pan. Add the mushrooms and fry, stirring, over a brisk heat for a few minutes until just cooked. Stir in the garlic.
- Pour in the mushroom stock and cream and bring to a simmer. Allow to reduce slightly. Discard the rosemary.
- Use a stick blender to purée a third of the mushroom mixture. Season to taste.
- Mix the puréed mushrooms and the remaining mushrooms with the pasta, adding more mushroom stock or cream if necessary. Add the parsley.
- Serve topped with shaved Parmesan.
You could enjoy this recipe too
Buy the ingredients
Add to Cart