Pasta With Mushroom And Seasonal Vegetable

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces pasta
• 1 tablespoon olive oil
• 1 onion
• 1/2 lb chestnut mushrooms
• 2 tablespoons sherry wine
• 1 teaspoon dijon mustard
• 4 fluid ounces skim milk
• 1 red pepper
• 4 ounces green beans
• 1 teaspoon cornflour
• salt
• pepper
• 2 ounces parmesan cheese

Recipe

• 1 chop the onion and gently saute in a little olive oil to soften. add mushrooms, then the chopped pepper and finally the green beans. simmer for 3 minutes.
• 2 add sherry and simmer on higher heat for 5-10 minutes. meanwhile boil pasta in salted water.
• 3 when the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
• 4 dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. continue to simmer the sauce over low heat until pasta is ready.
• 5 add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
• 6 add salt & black pepper to taste. tumble pasta and sauce into bowls and sprinkle with grated parmesan.
• 7 you can use any other vegetables in season but the mushrooms are essential.