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Mushroom Pasta
Ingredients
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1 tablespoons oil
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275 gram (10 ounce) button mushrooms, sliced
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40 gram (1 1/2 ounce) butter
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40 gram (1 1/2 ounce) plain flour
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425 gram (15 ounce) tin red salmon, drained and juice reserved
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450 millilitre (¾ pint) milk
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150 millilitre (1/4 pint) single cream
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4 tablespoons Garlic Italian Seasoning
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1 teaspoon Flat Leaf Parsley
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1/4 teaspoon Coarse Ground Black Pepper
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1/4 teaspoon salt
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275 gram (10 ounce) green tagliatelle, cooked in boiling, salted water
Key Products
Instructions
- 1 Heat the oil in a large frying pan and fry the mushrooms, drain.
- 2 Meanwhile, melt the butter in a saucepan. Add the flour and cook for 1 minute, stirring.
- 3 Make the reserved fish juice up to 450ml (¾ pint) with the milk and blend into the flour mixture. Add the cream, Perfect Shake Garlic Italian Special Blend, Parsley, Black Pepper and salt. Bring to the boil, stirring. Remove from the heat and stir in the salmon and mushrooms. Gently simmer for 1-2 minutes.
- 4 Serve on a bed of green tagliatelle.
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