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Mushroom Pasta Salad   Veg  HT  CD  ACC  35mins

Serves 4
    Hot  Cold  Vegetables  Herbs  Salads     Accompaniment    Eggless

150g/+5oz Farfalle (bow) Pasta
5 tbsp Olive Oil
150g/+5oz Mushrooms, sliced
1 Large Onion, sliced
240ml/8fl.oz. Double Cream
3 Sprigs Mint
˝ teasp Sugar
Salt and Black Pepper


1. Bring a large saucepan of water to the boil. Add the pasta and some salt and cook for 8 to 10 minutes.

2. Heat 3 tablespoons of the olive oil in a large frying pan, add the mushrooms and onions and sauté, stirring occasionally, until lightly browned.

3. Gradually add the cream, stirring constantly then add the mint sprigs and cook, stirring, for a further 5 minutes.

4. Add the to the cream sauce, season with salt and pepper, mix well then remove the mint sprigs.

5. Once cooked, drain the pasta well, transfer to a large serving bowl, toss with 3 tablespoons of olive oil to coat well then add the drained pasta and mix until well coated. Serve warm or cold.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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