Experiment with pasta at dinner is still going on. Few days back I prepared this pasta and discovered mushroom to be a great ingredient to make a delicious pasta sauce. Both me and my husband, who is not a big fan of mushrooms, liked the dish very much. I highly recommend this recipe to both my vegetarian and non-vegetarian friends.

Ingredients to serve 2 :

1. Butter – 25 gm.
2. Olive oil – ½ tbspoon
3. Shallots (sliced) – 3
4. Chestnut mushrooms (sliced) – 225 gm.
5. Salt and pepper
6. Plain flour – ½ teaspoon
7. Double cream – 75 ml.
8. Dry wine – 1 tbspoon
9. Sun-dried tomato in oil (drined and chopped) -60 gm.
10. Pinch of freshly grated nutmeg
11. Dried penne – 175 gm.
12. Chopped fresh parsley – 1 tbspoon

Procedure :

Melt the butter with the olive oil in a large, heavy-based frying pan.

Add the shallots and cook over low heat, stirring occasionaly, for 4-5 minutes, or until softened.

Add the mushrooms and cook over low heat for a further 2 minutes.

Season with salt and pepper, sprinkle in the flour and cook, stirring, for 1 minute.

Remove the pan from the heat and gradually stir in the cream and dry wine.

Return to the heat, add the sun-dried tomatoes and grated nutmeg and cook over low heat, stirring occasionally, for 8 minutes.

Meanwhile, bring a large, heavy-based saucepan of lightly salted water to the boil.

Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.

Drain the pasta well and add to the mushroom sauce.

Cook for 3 minutes, then transfer to a warmed serving dis.

Sprinkle with the chopped parsley and serve immediately.