Recipe by French Tart
This quick dish uses ingredients that make a smart alternative to a jar of pasta sauce. A REAL steal of a recipe which is ready in 20 minutes - from pan to plate! I have suggested conchiglie, but any dried pasta shapes will work. Serve with a big bowl of salad and some cheeky little pieces of ciabatta bread or if you are feeling naughty, garlic bread! (This natty little recipe is taken from Delicious.)
Top Review by Ivy Food Sleuth
Thanks for this lovely recipe. I couldn't help adding a bit of finely minced garlic which I found it needed. Also I chopped the walnuts really finely since that way they clung to the pasta better. All in all a delightful dish. Ivy
- 200 g dried conchiglie or 200 g pasta, shapes of your choice
- 270 g wild mushrooms in oil (or mixed mushrooms)
- 25 g walnut pieces
- 4 tablespoons finely grated parmesan cheese
- 2 tablespoons half-fat creme fraiche
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- ciabatta, to serve
- salad leaves, to serve
Directions See How It's Made
- Cook the conchiglie (or pasta shapes of your choice) in a large saucepan of lightly salted, simmering water according to pack instructions or until al dente. Drain well and return to the pan.
- While the pasta is cooking, drain the jar of marinated mixed or wild mushrooms in oil and roughly chop with the walnut pieces.
- Place in a bowl and mix with finely grated Parmesan and the half-fat crème fraîche.
- Season and add the chopped fresh Italian flatleaf parsley. Toss through the pasta and heat gently for 1-2 minutes.
- Serve piping hot with more walnut pieces and plenty of shaved Parmesan, as well as a big bowl of salad and ciabatta bread.