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Mushroom Pasta
Cook Time
25 Minutes
Ingredients
12
Servings
4
Pasta Supreme
Ingredients
1 tablespoons oil
275 gram (10 ounce) button mushrooms, sliced
40 gram (1 1/2 ounce) butter
40 gram (1 1/2 ounce) plain flour
425 gram (15 ounce) tin red salmon, drained and juice reserved
450 millilitre (¾ pint) milk
150 millilitre (1/4 pint) single cream
4 tablespoons Garlic Italian Seasoning
1 teaspoon Flat Leaf Parsley
1/4 teaspoon Coarse Ground Black Pepper
1/4 teaspoon salt
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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