Nutty Mushroom Pasta

1. 1

   Half fill a large pan with hot, salted water, add 1 tsp cooking oil and bring to the boil.

2. 2

   Stir in the pasta and cook for 6-8 minutes, until al dente, not soggy.

3. 3

   Drain well and keep warm.

4. 4

   While the pasta is cooking, peel and finely chop the onions and fresh garlic.

5. 5

   Wash and slice the mushrooms.

6. 6

   Heat the oil in a pan over a moderate heat and fry the onion and garlic for 4-5 minutes, until soft but not brown.

7. 7

   Add the mushrooms, cooking gently for a further 4-5 minutes, until the vegetables are cooked.

8. 8

   Stir in the cream or curd cheese, yoghurt, soured or double cream, and nuts, and heat gently, stirring carefully to make a creamy sauce.

9. 9

   Stir the pasta into the creamy mixture, mixing gently to coat the pasta with the sauce and heating thoroughly.

10. 10

    Stir in snipped parsley and season to taste.

11. 11

    Pile onto a warm serving dish and garnish with a shake of paprika and a little more parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.