Garlic mushroom pasta
Crème fraîche & Parmesan
Garlic mushroom pasta
Crème fraîche & Parmesan
Serves 2
Cooks In16 minutes
DifficultySuper easy
Nutrition per serving
-
Calories 402 20%
-
Fat 13g 19%
-
Saturates 5.7g 29%
-
Sugars 3.7g 4%
-
Salt 0.8g 13%
-
Protein 16.8g 34%
-
Carbs 58.1g 22%
-
Fibre 3.6g -
Of an adult's reference intake
Tap For Method
Ingredients
- 150 g dried trofie , or fusilli
- 2 cloves of garlic
- 250 g mixed mushrooms
- 25 g Parmesan cheese
- 2 heaped tablespoons half-fat crème fraîche
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
- Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
- Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
- Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.
Tips
EASY SWAPS
Support our British cheeses – swap Stichelton into this recipe in place of the Parmesan. Super-creamy and rich (but mellower in flavour than many other blues) Stichelton is wonderful crumbled in a salad and melts beautifully grilled on a slice of sourdough.
Related recipes
Related video
© 2023 Jamie Oliver Enterprises Limited
© 2023 Jamie Oliver Enterprises Limited