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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Use your favorite pasta for this dish and enough cream to bind all the flavors. Variations/Additions: Stir in some cooked ham or bacon into the finished sauce; Add some cooked sweet peppers, fava beans or peas; Pour the finished dish into a shallow ovenproof dish, sprinkle with more parmesan or cheddar and glaze under the broiler. Ingredients:
12 ounces dry pasta, cooked |
12 ounces mushrooms, sliced (button, chestnut, field or wild mushrooms) |
1 ounce butter |
2 tablespoons olive oil |
1 onion, finely chopped |
1 garlic clove, crushed |
1/2 lemon, juiced |
10 tablespoons cream |
2 ounces parmesan cheese, finely grated |
salt & freshly ground black pepper |
Directions:
1. Melt the butter with the oil in a pan. Add the onion and garlic and cook for a few minutes until softened, without coloring.
2. Turn up the heat, add the mushrooms and cook for a few minutes, until just softened. Add the cream and simmer for a few minutes.
3. Add the pasta and toss gently over a low heat until heated through, squeeze over the lemon juice and stir.
4. Fold in the parmesan, season with salt and pepper and serve.
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