Pasta with Porcini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
225 g fresh or dried egg pasta, such as tagliatelle or pappardelle1 tbsp extra virgin Olive oil3 cloves Garlic crushed1 Bay leaves25g dried mushrooms, soaked, drained and chopped (reserve the soaking liquid)200g fresh mushrooms, thinly sliced1 cup reduced fat sour cream1 tbsp lurpak lighter3 tbsp finely chopped flat leaf Parsleyblack pepper
1. Bring a large pot of salted water to the boil. Add the pasta and cook according to the packet instructions until 'al dente'.
2. Meanwhile, heat a film of olive oil in a large heavy-based frying pan. Add the garlic and bay leaf, and fry briefly over medium heat.
3. Throw in the chopped rehydrated and fresh mushrooms, and fry quickly over medium-high heat, tossing and turning until they are just tender and have released their juices. Season with salt and a good grinding of black pepper. Add a splash or two of the reserved mushroom soaking liquid if necessary.
4. Add the cream and lurpak, and stir until bubbling.
5. Drain the pasta and add to the pan.
6. Sprinkle with a dusting of parsley, and serve at once.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Meanwhile, heat a film of olive oil in a large heavy-based frying pan. Add the garlic and bay leaf, and fry briefly over medium heat.
3. Throw in the chopped rehydrated and fresh mushrooms, and fry quickly over medium-high heat, tossing and turning until they are just tender and have released their juices. Season with salt and a good grinding of black pepper. Add a splash or two of the reserved mushroom soaking liquid if necessary.
4. Add the cream and lurpak, and stir until bubbling.
5. Drain the pasta and add to the pan.
6. Sprinkle with a dusting of parsley, and serve at once.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 541.7
- Total Fat: 19.3 g
- Cholesterol: 31.5 mg
- Sodium: 36.3 mg
- Total Carbs: 72.9 g
- Dietary Fiber: 13.2 g
- Protein: 20.7 g
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