Jamie Oliver'S Garlic Mushroom Pasta
- 5 ounces dried trofie or fusilli
- 2 cloves of garlic
- 8 ounces mixed mushrooms
- 1 ounce Parmesan cheese
- 2 tablespoons (heaping) reduced-fat creme fraiche
- Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with 1/2 a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
- Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the creme fraiche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.
trofie, garlic, mixed mushrooms, parmesan cheese, crueme
Taken from food52.com/recipes/80470-jamie-oliver-s-garlic-mushroom-pasta (may not work)