Romantic Wild Mushroom and Walnut Conchiglie for Two!
- Reviews 1
Ready In: 20 mins
Serves: 2
Ingredients
- 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
- 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.
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