fish
Pasta with Pilchards and Mushrooms
Ingredients
60g butter or margarine
15ml (1 tablespoon) sunflower oil
1 onion, chopped
1 red pepper, deseeded and chopped
5ml (1 teaspoon) crushed garlic
250g baby mushroom
250ml (1 cup) cream
1 can (410g) pilchards in tomato, drained
15ml (1 tablespoon) chopped fresh parsley
salt and freshly ground black pepper
500g FATTI’S & MONI’S CURVED SHELL NOODLES
 
Method
1. Heat butter or margarine in a large saucepan, add onion and garlic, fry until onions are soft.
2. A mushrooms and cook for 2 minutes. Pour in cream, reduce heat, simmer until sauce begins to thicken.
3. Add flaked pilchards, parsley, salt and pepper to cream mixture, stir to combine. Heat gently, stirring constantly.
4. While sauce is cooking, add pasta to a large saucepan of boiling water, cook until just tender, drain well and return to saucepan.
5. Add mushroom sauce to pasta and toss to combine. Serve in warm pasta bowls.
 
Serves 6
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