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Creamy mushroom and pine nut fusilli
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy mushroom pasta with toasted pine nuts for added crunch.
Ingredients:
  • 50g pine nut
  • 20g unsalted butter
  • 36.40 gm olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 200g Swiss brown mushrooms, thickly sliced
  • 200g fresh shiitake mushrooms*, stems trimmed, thickly sliced
  • 150g oyster mushrooms, roughly chopped
  • 125ml white wine
  • 500g fusilli (or other short pasta)
  • 250g creme fraiche*
  • 125.00 ml roughly chopped flat-leaf parsley leaves
Instructions:
  • In a deep frypan over medium-low heat, combine the butter and 1 tablespoon of oil. Sauté the onion for 5 minutes, then add the sliced garlic and cook for an additional 5 minutes until softened and fragrant.
  • Combine the Swiss brown, oyster, and shiitake mushrooms with white wine in a pot. Bring to a boil, then simmer on low heat for 5 to 10 minutes until the wine reduces and the mushrooms are tender.
  • Boil the pasta in a large saucepan of water until it's perfectly al dente or as directed on the packet.
  • Take the mushroom mixture off the heat and mix in the creme fraiche and the remaining oil. Then, add the toasted pine nuts and parsley.
  • Combine the sauce with the drained pasta, toss well, and season with sea salt and freshly ground black pepper to serve hot.

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