Wild Mushroom Penne

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

200g dried penne pasta

1 onion

two punnets of chestnut mushrooms

200g creme fraiche

grated parmesan

Instructions

USE TWO POTS OF EACH, SEE RECIPE CARD IF NECESSARY

Fry the onion Cook the pasta in a pan of salted boiling water. Meanwhile, heat 1 tbsp of oil in a frying pan over a medium heat and fry the onion for 2 mins, or until it becomes translucent.

Add the mushrooms Add the mushrooms to the pan and fry for 3 more mins over high heat then add the GARLIC PASTE.Reduce the heat and add the PORCINI STOCK, the PORCINI & CHIVE pot and the crème fraîche to the pan. Let it simmer gently for 2-3 mins. (Add a little more crème fraîche if it’s getting too dry.)

Mix the pasta into the sauce When the pasta is done, collect 2 tbsp of cooking water and pour it into your pan of sauce, then drain the pasta and add it to the sauce too. Stir it for 1 min then turn off the heat.

Serve! Serve in bowls with a sprinkle of chopped parsley on top with grated parmesan on top (if using).

Notes

Simply Cook Recipe Pots

Nutrition

• Calories: 883