For lazy sofa days (like I'm having today - chest injury plus cold = not fun) when you've still got to create something yummy in the kitchen this is the perfect recipe. Not only does it use all fresh ingredients (no pre-made sauces here) it takes no longer than 10 mins including prep...
YOU WILL NEED:
250g sliced mushrooms
150ml vegetable stock
3 tablespoons cream cheese
2 garlic cloves
2 tablespoons wholegrain mustard
Handful of chopped parsley
RECIPE: (serves 2 with a little leftovers - reheats well for lunch the next day)
First sautée the mushrooms and garlic in the butter. Rather than using a garlic press (which never seems to work out for me) or attempting to chop it small enough I use the small side of the grater...works a treat. Once the ingredients have softened and started to go slightly golden add the veg stock and keep the heat at a simmer. Add the mustard and LOTS of black pepper and stir through. Once the stock has reduced slightly then add the cream cheese, stirring quickly to create a sauce. Once the pasta is cooked (per packet instructions) add the parsley to the mushrooms. Drain the pasta then add a little at a time to the sauce mixing to coat.