Mushroom Pasta with Creamy Pepper Sauce
A quick and easy pasta dish, packed with delicious mushrooms and ready in under 15 minute.
1 tablespoon olive oil
250 grams (9 ounces) chestnut mushrooms, sliced
1 pack Creamy Peppercorn Sauce
300 millilitres (10 fluid ounce) semi-skimmed milk
300 grams (10 ounces) dried tagliatelle
- 1 Heat the oil in a non-stick frying pan. Fry the mushrooms for 5-8 minutes, stirring regularly until browned.
- 2 Mix the Schwartz Creamy Pepper Sauce sachet with the milk in a small saucepan. Bring to the boil gently, stirring continuously. Simmer for 1-2 minutes until the sauce is smooth and thickened.
- 3 Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle according to packet instructions. Drain and return to the pan. Stir through the mushrooms and sauce.
|Energy||367 kcal / 1534 kJ|