Rus­tic mush­room, thyme & parme­san cream pasta

Nadia - - FAST & FRESH -

Ready in 30 min­utes | Serves 4

1 batch pasta dough (see recipe on page 95) 2-3 Tbsp olive oil 2 shal­lots, finely sliced 2 cloves gar­lic, finely chopped 8-10 Swiss brown or small field mush­rooms, sliced or diced 100g mixed wild mush­rooms ¼ cup white wine 3-4 sprigs thyme 300ml cream 2-3 Tbsp finely grated parme­san, plus ex­tra to serve 1

Roll out the pasta us­ing a ma­chine or a rolling pin and cut into fet­tuc­cine-style strips. Sep­a­rate with floured hands and al­low to dry slightly be­fore cook­ing.

2

Heat the olive oil in a fry­ing pan over medium heat and sauté the shal­lots and gar­lic un­til soft and fra­grant.

3

Add the sliced mush­rooms and then the wild mush­rooms and cook for 2-3 min­utes.

4

Add the wine and sim­mer un­til nearly evap­o­rated. Pick the thyme leaves off the stalks; re­serve some for a gar­nish and add the rest to the pan with the cream.

5

Sprin­kle parme­san into pan, stir and sim­mer the sauce un­til creamy. Sea­son to taste with salt and black pep­per.

6

Mean­while bring a large saucepan of wa­ter to the boil and salt well. Add the pasta strips and cook for 3-4 min­utes un­til ten­der, then drain.

7

Toss the pasta with the mush­room sauce and serve gar­nished with re­main­ing thyme and ex­tra parme­san.

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