Pasta Bows with a Creamy Mushroom Sauce - 29/05/2014

Pasta Bows with a Creamy Mushroom Sauce


50g (2oz) butter

4 large shallots, peeled and finely chopped

450g (1lb) mixed fresh mushrooms, finely chopped

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

½ whole nutmeg, grated

500g (1lb 2oz) pasta bows

250ml (8 fl oz) crème fraîche

3 tablespoons milk

Freshly grated parmesan cheese to serve


1. Heat the butter in a medium frying pan, stir in the shallots and cook gently for 5 minutes

2. Add the mushrooms and balsamic vinegar, then season with salt, pepper and nutmeg. Stir and cook gently, uncovered for 30-40 minutes, until all the liquid has evaporated

3. About 15 minutes before the mushrooms are ready, put the pasta on to cook (as per packet instructions)

4. Just before the pasta is cooked, mix the crème fraîche into the mushrooms with the milk and warm through

5. Drain the pasta, return to the pan and mix in the mushroom mixture. Place back on a gentle heat for 1 more minute

6. Serve on warm plates, sprinkled with parmesan cheese

Serves 4-6


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