Creamy mushroom pasta – that just says it ALL! i love pasta and mushrooms and cheese and cream. so i decided to combine them all to make something that really makes me happy and comforted. so here goes:
1) boil taglietelle until tender ( i use rice pasta – on an anti wheat eating plan)
2) while pasta is boiling, finely chop 2 onions and fry till light brown in a large frying pan or wok
3) add chopped up mushrooms (+/- 250g or punnet)
4) cook mushrooms through then add a tub of cream (250ml) and stir
5) add some nice cheddar or parmesan to taste and lightly simmer
6) add 1/3 to half a packet instant mushroom soup powder or some spices of your choice and some salt
7) simmer and stir to let flavours develop
8) slowly spoon pasta into pan and mix in thoroughly till pasta is well coated
9) serve in deep bowls seasoned with salt and pepper and some grated parmesan or cheese of choice
enjoy – you’ll want seconds 🙂
Betty Bake 