COOKBOOK: Woolworths Fresh - Nov 2014
Too easy to make and yummy! Not your ordinary pasta but great easy option for the family. This recipe took no time to make and everyone enjoyed it. Sauce is made with light evaporated milk and this can be substituted with full cream if you wish.
Enjoy
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RECIPE
Serves 4
400g penne
oil and salt for cooking pasta
1 tablespoon of olive oil
500g mushrooms, sliced thick
400g cherry tomatoes, sliced in half
2/3 cup of light evaporated milk
2 teaspoons of dijon mustard
1 bunch of chives, finely sliced
1 bunch of parsley, chopped (not shown on the video)
Salt & pepper
Parmesan cheese, grated
Extra chopped parsley to garnish
Cook pasta in a saucepan with a dash of salt and a large drop of oil. Cook as per instructions on package or until tender. When cooked, leave some of the liquid in the pan and set it aside. (the liquid will not allow the penne to stick to one another)
In a saucepan or deep frying pan, add a tablespoon olive oil, add the mushrooms, stir fry for half a minute. Add cherry tomatoes. Add salt and pepper. Add milk, dijon mustard, chives and parsley. Bring to boil and remove from heat.
Add the sauce to the pasta and mix well. Sprinkle extra chopped parsley and parmesan cheese over each plate. Ready to serve.
RECIPE
Serves 4
400g penne
oil and salt for cooking pasta
1 tablespoon of olive oil
500g mushrooms, sliced thick
400g cherry tomatoes, sliced in half
2/3 cup of light evaporated milk
2 teaspoons of dijon mustard
1 bunch of chives, finely sliced
1 bunch of parsley, chopped (not shown on the video)
Salt & pepper
Parmesan cheese, grated
Extra chopped parsley to garnish
Cook pasta in a saucepan with a dash of salt and a large drop of oil. Cook as per instructions on package or until tender. When cooked, leave some of the liquid in the pan and set it aside. (the liquid will not allow the penne to stick to one another)
In a saucepan or deep frying pan, add a tablespoon olive oil, add the mushrooms, stir fry for half a minute. Add cherry tomatoes. Add salt and pepper. Add milk, dijon mustard, chives and parsley. Bring to boil and remove from heat.
Add the sauce to the pasta and mix well. Sprinkle extra chopped parsley and parmesan cheese over each plate. Ready to serve.
