This is a recipe I found when I was looking for something different to do with pasta. I adapted a basic pasta primavera to a livelier version. It is a little like a stroganoff sauce but spicier and not so creamy. It is also a very healthy recipe in that there's littlle fat - unless you use a load of parmesan. Although very quick and easy to make this is still quite an elegant dish. Basically you can add other vegetable in season. It is particularly nice to adda little black truffle shaving to the sauce but as this is an expensive ingredient it is not at all essential.
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- 1Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.
- 2Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
- 3When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
- 4Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.
- 5Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
- 6Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
- 7You can use any other vegetables in season but the mushrooms are essential.
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Nutritional Facts for Pasta With Mushroom and Seasonal Vegetable
Serving Size: 1 (314 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 495.3
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 3.2 g
- Cholesterol 13.0 mg
- Sodium 260.5 mg
- Total Carbohydrate 76.2 g
- Dietary Fiber 5.2 g
- Sugars 5.7 g
- Protein 20.6 g