MUSHROOM PASTA

INGREDIENTS:
300 g rigatoni pasta, cooked
250 g mushrooms, sliced
1 bunch spring onion, chopped
1 tsp dried thyme
1 tsp minced garlic
¾ cup white wine
1 cup chicken stock
½ cup cream cheese
Parmesan cheese
Parsley

METHOD:

Fry the mushrooms, onions, thyme and garlic in some oil. Cook till golden.
Add wine, reduce by half.
Stir in stock and cream cheese.
Toss with pasta, Parmesan and parsley.

Serve warm!

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