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Creamy Mushroom Pasta

Recipe by Damian Pike

The star of this quick and easy-to-make pasta is the Portobello mushroom with its rich earthy flavour that ties in beautifully with the creamy sauce. Serves 2

  • 500g Linguini
  • 1 brown onion
  • 1 bunch of broccolini
  • 1 red capsicum
  • Handful of fresh parsley
  • 2 Portobello mushrooms
  • 1 cup of Wattle Valley crème fraiche
  • 1 Pepe Saya Butter
  • Parmesan cheese
  • 1 Bottle of Pinot Noir
  1. Boil water in a large saucepan and add your pasta following the cooking instructions on the packet
  2. Add just enough butter to coat a large hot pan and swirl ‘til butter begins to melt.
  3. Add chopped onion, sliced Portobello mushrooms and as little or as much sliced capsicum as you like.
  4. Add your chosen amount of broccolini (Damian recommends using as much as possible) and a handful of fresh parsley.
  5. Sauté for 3 minutes. Add a cup of crème fraiche (or cream)
  6. Add salt & pepper to taste.
  7. Your sauce is now ready to stir through your Linguini – garnish with parmesan cheese!
  8. Enjoy with your favourite bottle of Pinot Noir!

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