![]() ![]() Fresh pasta often contains eggs, so dried is usually the way to go. Also, if you don't eat eggs, then most dried pasta (except those that are labelled 'egg pasta') is egg-free (always check the label to be sure).You can add a splash of wine in too if you want to add an extra flavour kick. Stock: Simply replace the chicken stock with vegetable stock. ![]() If you want a vegetarian alternative, use vegetarian Italian-style hard cheese, or you could simply replace with a vegetarian strong cheddar. Cheese: Did you know that Parmesan isn't vegetarian? Parmesan cheese uses animal rennet.The starchiness from this water (rather than plain water) helps to keep the sauce rich and thick and will help it cling to the pasta. You can add in splashes to loosen up the sauce if you want it to go further. □□ PRO TIP Be sure to save some of the water from cooking the pasta. Add the drained pasta to the pan and stir through the parmesan cheese, serve sprinkled with chopped parsley.Add the mushrooms, garlic, salt and pepper and cook for around 3 minutes until softened, then add the stock and cream and simmer for a few minutes.Meanwhile cook the pasta according to the packet instructions. Sauté the onions in the oil and butter for 2 to 3 mins, then add the additional butter and melt. Add the mushrooms and garlic, fry for a further 34 minutes then stir in the cream cheese.Cook the pasta, reserving one cup of pasta water for later.Baby portobello, cremini, button and white mushrooms all work great, but you could go exotic with chanterelle, shiitake or oyster mushrooms too if you like (or use a mixture of a few!). Mushrooms - I use chestnut mushrooms, but you can swap out for your favourites.I'm using thin egg fettuccine in this recipe. dried pasta a portabella mushroom shiitake mushrooms button mushrooms dry white wine garlic, thinly sliced shallots, sliced dried thyme vegetable broth. Long pasta, such as tagliatelle, fettuccine, spaghetti, bucatini, linguine and pappardelle work particularly well with creamy sauces, but you can use short pasta shapes if you prefer. I'm the only mushroom lover in our family, so it's nice to have an easy mushroom dish that I can whip up when Chris and the kids are having something else (usually something I'm not overly fussed about - like pizza (I know, shock horror!!)).Īlternatively, I'll make this for the whole family, but try to get most of the mushrooms on my plate, then I'll throw in some crispy bacon and peas, so everyone can enjoy it. I love a good creamy pasta sauce and the addition of mushrooms and garlic make this my perfect weeknight indulgence, and it's on the table in fifteen minutes. If you're craving something rich and creamy, and more importantly, fast, for supper, this is the dish for you. This creamy mushroom pasta is ready in 15 minutes, so it makes a great weeknight dinner when you need food fast! Jump to: The sauce is luscious and thick, with a good sprinkling of parmesan (I've got an alternative for vegetarians), so it clings to the pasta beautifully. A rich and comforting meat-free dinner of creamy pasta with lots of mushrooms. ![]()
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