This creamy mushroom sauce is delicious served over your favourite pasta shape for a quick and easy meat-free dinner. We also love it over toasted brioche for brunch.
Ingredients – serves 2
1 tbsp olive oil
250g brown mushrooms, sliced
1 garlic clove, peeled and crushed
150ml dry white wine
200ml half fat creme freche
1/2 tsp freshly grated nutmeg
3 tbsp parmesan cheese
2 tbsp chopped fresh flat parsley
1. Bring a large pan of boiling water to the boil. Add the pasta and cook for 10 mins or until just tender.
2. Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan,when hot add the mushrooms and saute for 5 minutes over a high heat until golden brown. Add the garlic and cook for 1 minute, stirring.
3. Add the white wine and cook briskly until nearly all the wine has evaporated. Add the creme fraiche then gently reheat until the sauce is smooth. Stir in the nutmeg and season to taste. Remove from the heat.
4. Drain the pasta then return to the pan. Stir in the mushroom sauce and the cheese. Divide between plates then scatter over the parsley. Serve with a crisp green salad.
What’s your favourite vegetarian pasta?