Bellata Gold

Mushroom a la Crème

Serves 4

INGREDIENTS

375g of Bellata Gold Plain Penne                   

15g butter

½ onion, finely chopped                                                             

225g mushrooms, sliced

Salt & pepper

Squeeze of lemon juice

125ml cream

Freshly chopped parsley

½ tablespoon chopped herbs (thyme, rosemary or chives)

METHOD

 Melt the butter until it foams. Add the chopped onion and cook gently for 5 minutes.  Remove onions to a bowl.

Meanwhile cook sliced mushrooms in a hot frying pan, in batches.  Season each batch with salt & pepper and a squeeze of lemon juice.

Add the mushrooms to the onion in the saucepan then add the cream and allow bubbling for a few minutes. Taste and correct seasoning, add herbs.

Cook Bellata Gold pasta according to directions on pack. Serve in bowls with sauce ladled over pasta. Sprinkle with chopped parsley to garnish.

Mushroom a la crème keeps well in the fridge for 4-5 days and freezes perfectly. In addition you may add char grilled chicken breasts or bacon.