Creamy mushroom pasta | Women's Weekly Food
Toss the pasta through the sauce just before serving, as it will soak up all the sauce if tossed too early. Either swiss brown, flat or oyster mushrooms can be
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 375 grams large shell pasta
- 1/4 cup (60ml) vegetable stock
- 1 clove garlic, crushed
- 500 grams (1 pound) button mushrooms, sliced thickly
- 1 cup (125g) frozen peas
- 4 green onions (scallions), sliced thinly
- 1 litre (4 cups) skim milk
- 2 tablespoons cornflour (cornstarch)
- 2 tablespoons water
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon wholegrain mustard
- 1/2 cup (40g) finely grated parmesan
- 2 tablespoons finely chopped fresh chives
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