I don’t know about you, but I love those recipe cards that the supermarkets produce. I often pick them up and plan to cook them at some point in the future. They then sit in a cupboard for many years until we have a clear out. This time I picked up the card and bought the ingredients immediately. I just fancied mushroom pasta. The original recipe is also online – here.
Serves 2
Ingredients:
150g Bucatini
1 tbsp extra virgin olive oil
250g chestnut mushrooms, sliced
3 cloves of garlic, crushed or 3 tsp garlic puree
Small bunch of flat leaved parsley, chopped
4 tbsp white wine
2 tsp Waitrose Porcini Mushroom Powder
200ml half fat creme fraiche
Method:
Bring a saucepan of salted water to the boil. Lower in the pasta and cook for 8-10 minutes or until tender.
Heat the oil in a frying pan, add the mushrooms and fry for about 3 minutes, turning frequently until beginning to brown. Add the garlic and cook for 1 minute.
Stir in the parsley, wine, mushroom powder and crème fraîche and season. Heat through, stirring for 1 minute.
Drain the pasta and return to the pan and tip in the contents of the frying pan. Pile into shallow bowls and serve scattered with extra parsley.
The verdict? Clean plates, I am loving this current trend of kids actually eating food that I prepare! I wouldn’t change anything with this recipe, it is quick, easy and tasty.
Harris Home Cooking 