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
• 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.
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
