Mushroom Pasta

Mushroom Pasta

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
Garlic Italian Seasoning

Product Information

£ 2.30/unit,43g
Flat Leaf Parsley

Product Information

£ 1.70/unit,3g
Coarse Ground Black Pepper

Product Information

£ 2.20/unit,33g

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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