Creamy Mushroom & Garlic Pasta

A creamy mushroom and garlic pasta with onions, herbs and a light lemon finish. A satisfying vegetarian meal with a modest amount of cream.

🔎 Equipment

Large frying pan, large saucepan, colander, chopping board, knife

🥘 Ingredients

• Dried penne pasta - 87.5 g
• Chestnut mushrooms, sliced - 75 g
• Onion, finely sliced - ¼
• Garlic, crushed - ½ clove
• Half-fat crème fraîche - 37.5 ml
• Olive oil - ¼ tbsp
• Lemon juice - ⅛ lemon
• Dried parsley - ¼ tsp
• Dried thyme - ¼ tsp
• Black pepper - To taste
• Fresh parsley - handful
• No added salt - As required

👨‍🍳 Method

1. Cook the pasta according to the packet instructions until just tender. Reserve a little cooking water, then drain.
2. Heat ½ tbsp olive oil in a large frying pan over a medium-high heat.
3. Add the mushrooms and cook for 5–7 minutes until softened and lightly browned.
4. Add the remaining olive oil and the onion and cook for 4–5 minutes until softened.
5. Add the garlic, thyme and dried parsley and cook for 30 seconds.
6. Reduce the heat and stir in the crème fraîche and a small splash of the reserved pasta water.
7. Add the drained pasta and toss gently until coated in the sauce.
8. Add the lemon juice and black pepper and warm through for 1–2 minutes. Do not boil the sauce.
9. Finish with fresh parsley and serve.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Mushroom and courgette stroganoff ↗

View the original recipe on the source website