Pasta With Mushroom and Seasonal Vegetable
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 12 ounces pasta
- 1 tablespoon olive oil
- 1 onion
- 1⁄2 lb chestnut mushrooms
- 2 tablespoons sherry wine
- 1 teaspoon Dijon mustard
- 4 fluid ounces skim milk
- 1 red pepper
- 4 ounces green beans
- 1 teaspoon cornflour
- salt
- pepper
- 2 ounces parmesan cheese
directions
- Chop 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.
- Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
- When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
- Dissolve 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.
- Add 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.
- Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
- You can use any other vegetables in season but the mushrooms are essential.
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