GARLIC MUSHROOM PASTA
SERVES 2 TOTAL 16 MINS
150g dried trofie or fusilli
2 cloves of garlic
250g mixed mushrooms
2 heaped tablespoons half-fat crème fraîche
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of parmesan.
Calories 402kcal Fat 13g Sat Fat 5.7g Protein 16.8g Carbs 58.1g Sugar 3.7g Salt 0.8g Fibre 3.6g