Mushroom & Pea Pasta
Serves 2
Ingredients
200g large shell pasta (Conchiglioni)
3 portobello mushrooms
1/2 cup peas
25g butter
3 garlic cloves
1 tbsp pine nuts
2 tbsp mascarpone
1/2 cup baby spinach
1 tbsp Italian flat leaf parsley
Parmesan to serve
Method
Boil a large pot of water for the pasta. Slice mushrooms into strips and set aside. Dice garlic finely and add to a pan on a low heat with the butter. Stir as the butter melts. Once it’s melted, add the mushrooms and continue stirring so they are well coated in the butter. Once the mushrooms have darkened in colour and reduced, add the pine nuts and the mascarpone and stir until everything is melted and combined, turn down to the lowest possible heat and leave to simmer. Pour pasta into the boiling water and cook according to pack instructions. When the pasta is cooked, before draining, pour in the peas (if frozen), stir around then drain the whole lot. Pour in mushroom mix and baby spinach and stir to combine. Continue stirring until the spinach has wilted slightly. Slice up parsley and sprinkle on top. Grate parmesan on last then serve.