Recipe

Pasta with creamy mushroom sauce

Oct 27, 2013 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Pasta with creamy mushroom sauce
  • 1 tablespoon oil
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 cup sliced mushrooms
  • 375 millilitre can low-fat evaporated milk
  • 250 gram thin spaghetti, cooked, kept hot
  • 1 tablespoon chopped parsley
  • grated cheddar, to serve

Method

Pasta with creamy mushroom sauce
  • 1
    Heat oil in a large frying pan on low. Add onion and garlic and cook, covered, stirring occasionally, for 2-3 minutes until tender but not browned. Add mushroom and cook, stirring, for 2-3 minutes.
  • 2
    Stir through milk and bring to the boil. Reduce heat to low and simmer for 5 minutes.
  • 3
    Toss the hot spaghetti through the milk and mushroom mixture with parsley and season to taste. Serve topped with grated cheddar.

Notes

You could use canned salmon in place of mushrooms, and add a little lemon juice. For a thicker sauce, make a smooth paste with a little evaporated milk and 1 tablespoon of cornflour before blending in remaining milk.

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