Creamy mushroom and pea orecchiette
- 325g orecchiette
- 400g assorted mushrooms (sliced if large)
- 2 cloves garlic, crushed
- 100ml dry sherry or Marsala (see tip)
- 1 cup frozen peas, thawed
- 100ml light cooking cream
- 3 tablespoons chopped fresh flat-leaf parsley leaves, plus extra to serve
- juice of ½ lemon
- ¼ cup shaved parmesan, to serve
- 120g salad leaves, to serve
1 Bring a large saucepan of water to the boil and cook pasta according to packet instructions.
2 Meanwhile, heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat for 1 minute or until sizzling. Add mushrooms and cook, stirring, for 8 minutes or until deep golden. Add garlic and sherry and simmer for 3 minutes. Add peas and cook for 3 minutes or until warmed through. Remove pan from heat. Add cream and parsley, stirring well to combine.
3 Drain pasta, reserving ¼ cup cooking water. Add pasta to pan, stirring well to coat in mushroom sauce. Add a little cooking water and lemon juice to taste.
4 Season mushroom and pea orecchiette with freshly ground black pepper. Divide among four serving plates, sprinkle over parmesan and extra parsley, then serve with salad leaves.
You can use white wine, if you don’t have Marsala or sherry
Nutrition Info (per serve)
Total fat 12.6g
–Saturated fat 5.1g
Dietary fibre 8.9g
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