Orecchiette with creamy madeira mushrooms

Author: HFG staff

Photographer: HFG staff

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

5 1/4 cups orecchiette
2 tablespoons olive oil
400g mixed mushrooms, sliced if large
2 cloves garlic, crushed
1/3 cup madeira or sherry
100g light soft cheese
3 tablespoons chopped fresh parsley
juice ½ lemon, to taste

Instructions

Stay Awake

1 Cook the orecchiette in boiling water according to the pack instructions. Drain, then return to the pan.

2 Meanwhile, heat the oil in a large non-stick frying pan and, when sizzling, add the mushrooms and cook until deep golden (about 8 min). Add the garlic and madeira, then bubble for 3 min more. Remove the pan from the heat, stir through the cheese and parsley, then season with ground black pepper.

3 Toss the drained orecchiette through the mushroom sauce to coat, adding lemon juice to taste, then serve with a grind of black pepper.

HFG tip

Nutrition star: Mushrooms help to boost our intake of many B vitamins, including riboflavin (vitamin B2), niacin (vitamin B3), biotin and folate. They’re also high in pantothenic acid (vitamin B5), which helps the body release energy from nutrients.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1791 kJ

Protein 14.1 g

Total fat 10.9 g

Saturated fat 3.1 g

Carbohydrates 65.5 g

Sugar 4.5 g

Dietary fibre 6.2 g

Sodium 118 mg

Calcium 57 mg

Iron 2.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.