Pasta has to be one of the easiest family dinners. It’s versatile, cooks quickly and easily and can hold pretty much any flavour. There are a lot of different shapes and sizes of pasta, but penne is a good option for this creamy mushroom dish, as the tubes hold this thick sauce well.
The secret to this dish is in the oil. Flavoured oils can bring out a really unique element to a simple dish; in this case, the lemon zest in the avocado oil gives the dish a zing. Don’t forget to drizzle a little more over the plate at the end for extra deliciousness!
Creamy Midweek Mushroom Pasta
Made in: 25 minutes. Serves: 4
- 500g penne pasta
- 1 tblsp Olivado Avocado Oil with Lemon Zest
- 20g salted butter
- 2 shallots, finely chopped
- 400g mixed mushrooms, thinly sliced (any will do – we used chestnut and button)
- ½ cup chicken or vegetable stock
- ¼ cup white wine (optional)
- 1 tsp Dijon mustard
- 150g crème fraiche
- Squeeze fresh lemon
- Grated Parmesan cheese and mung beans, to serve
Bring a pan of salted, lightly oiled water to the boil. Cook pasta according to packet instructions and drain.
In a large frying pan, heat Olivado Avocado Oil and butter on medium/high heat. Toss in shallots and mushrooms and cook gently, until mushrooms start to go crisp and golden on the sides.
Add in stock and wine (use a little more stock if not using wine) and Dijon mustard. Season with salt and pepper and bring back up to heat.
Remove pan from heat, add crème fraiche and stir. Pour pasta into sauce and stir, ensuring pasta is fully coated.
Serve pasta sprinkled with Parmesan cheese and a few mung beans.