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A pan of creamy garlic mushroom pasta
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Garlic mushroom pasta

Crème fraîche & Parmesan

A pan of creamy garlic mushroom pasta
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16 mins
Super easy

serves 2

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

5 Ingredients – Quick & Easy Food

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Ingredients

150g dried trofie or fusilli

2 cloves of garlic

250g mixed mushrooms

25g Parmesan cheese

2 heaped tablespoons half-fat crème fraîche

Top Tip

Support our British cheeses – swap Stichelton into this recipe in place of the Parmesan. Super-creamy and rich (but mellower in flavour than many other blues) Stichelton is wonderful crumbled in a salad and melts beautifully grilled on a slice of sourdough.

Method

  1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  2. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
  3. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
  4. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
  5. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

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