Mushroom Pasta with Creamy Pepper Sauce

Mushroom Pasta with Creamy Pepper Sauce

Mushroom Pasta with Creamy Pepper Sauce

Prep Time
5 Minutes
Cook Time
10 Minutes
Ingredients
5
Servings
4

A quick and easy pasta dish, packed with delicious mushrooms and ready in under 15 minute.

Ingredients
  • 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

Key Products
Creamy Peppercorn Sauce

Product Information

£ 1.49/unit,170g

Instructions

  • 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.
X