Veg HT MC 20mins
4 Hot Vegetarian
Vegetables Pasta Main course
This is a quick and easy family recipe which is ideal for a mid week supper.
Button Mushrooms, sliced
2 Egg Yolks
Freshly Grated Parmesan Cheese
Parmesan to serve
1. Bring a
large pan of heavily salted water to the boil, add the rigatoni and cook for 12-15 minutes, until tender.
melt 25g/1oz of the butter in a pan, add the mushrooms and sauté
for 5 minutes or until soft. Set aside.
3. In a bowl,
mix the cream, egg yolks, parmesan, nutmeg, salt and pepper. Melt the
remaining butter in a large pan (large enough to take the cooked rigatoni). Remove from heat then add the cream mixture to the
melted butter and stir well.
4. Drain the
rigatoni and quickly add to the pan containing the cream mixture together
with the peas and mushrooms. Quickly heat through over a low heat stirring
constantly. Serve immediately with extra parmesan.
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