- Boil water in a large saucepan and add your pasta following the cooking instructions on the packet
- Add just enough butter to coat a large hot pan and swirl ‘til butter begins to melt.
- Add chopped onion, sliced Portobello mushrooms and as little or as much sliced capsicum as you like.
- Add your chosen amount of broccolini (Damian recommends using as much as possible) and a handful of fresh parsley.
- Sauté for 3 minutes. Add a cup of crème fraiche (or cream)
- Add salt & pepper to taste.
- Your sauce is now ready to stir through your Linguini – garnish with parmesan cheese!
- Enjoy with your favourite bottle of Pinot Noir!
Creamy Mushroom Pasta
Recipe by Damian Pike
The star of this quick and easy-to-make pasta is the Portobello mushroom with its rich earthy flavour that ties in beautifully with the creamy sauce. Serves 2
Ingredients
- 500g Linguini
- 1 brown onion
- 1 bunch of broccolini
- 1 red capsicum
- Handful of fresh parsley
- 2 Portobello mushrooms
- 1 cup of Wattle Valley crème fraiche
- 1 Pepe Saya Butter
- Parmesan cheese
- 1 Bottle of Pinot Noir
