Experiment with pasta at dinner is still going on. Few days back I prepared this pasta and discovered mushroom to be a great ingredient to make a delicious pasta sauce. Both me and my husband, who is not a big fan of mushrooms, liked the dish very much. I highly recommend this recipe to both my vegetarian and non-vegetarian friends.
Ingredients to serve 2 :
- Butter – 25 gm.
- Olive oil – ½ tbspoon
- Shallots (sliced) – 3
- Chestnut mushrooms (sliced) – 225 gm.
- Salt and pepper
- Plain flour – ½ teaspoon
- Double cream – 75 ml.
- Dry wine – 1 tbspoon
- Sun-dried tomato in oil (drined and chopped) -60 gm.
- Pinch of freshly grated nutmeg
- Dried penne – 175 gm.
- Chopped fresh parsley – 1 tbspoon
Melt the butter with the olive oil in a large, heavy-based frying pan.
Add the shallots and cook over low heat, stirring occasionaly, for 4-5 minutes, or until softened.
Add the mushrooms and cook over low heat for a further 2 minutes.
Season with salt and pepper, sprinkle in the flour and cook, stirring, for 1 minute.
Remove the pan from the heat and gradually stir in the cream and dry wine.
Return to the heat, add the sun-dried tomatoes and grated nutmeg and cook over low heat, stirring occasionally, for 8 minutes.
Meanwhile, bring a large, heavy-based saucepan of lightly salted water to the boil.
Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.
Drain the pasta well and add to the mushroom sauce.
Cook for 3 minutes, then transfer to a warmed serving dis.
Sprinkle with the chopped parsley and serve immediately.