Creamy Mushroom Pasta
Serves 2
Ingredients
500g Portobello mushrooms
250g pasta of your choice (or enough for 2 people)
4 garlic cloves
1 onion
250g creme fraiche
1 tbsp olive oil
20g butter
1 tsp balsamic vinegar
2 small handfuls rocket
Salt & pepper
Method
Boil a large pot of water for the pasta. Dice garlic and onions and add to a pan on a medium low heat with the olive oil. Slice mushrooms and add to the pan and toss. When the mushrooms have reduced in size, turn down the heat and add the butter and balsamic vinegar, stir. The mushrooms will reduce a lot in size so don’t worry if they are originally overflowing in the pan. Once the water is boiling add the pasta, stir well and salt the water. Once it’s cooked, drain and pour back into the pot. Add the creme fraiche to the mushrooms and stir until it’s all melted through. Add in the drained pasta and the rocket and stir again. Remove from the heat and serve with parmesan.