GAR­LIC MUSH­ROOM PASTA

Woman’s Day (Australia) - - Food To Love -

SERVES 2 TO­TAL 16 MINS

150g dried trofie or fusilli

2 cloves of gar­lic

250g mixed mush­rooms

25g parme­san

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

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.