Vickys Creamy Mushroom Pasta, GF DF EF SF NF.
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Ingredients requirements Vickys Creamy Mushroom Pasta, GF DF EF SF NF:
- Give 340 g of dry, gluten-free pasta shapes (12 oz).
- You need 2 tbsp of oil.
- Give 1 tbsp of Vitalite sunflower spread.
- Prepare 1/2 - an onion, chopped.
- Require 2 cloves garlic, finely chopped.
- Provide 300 g for sliced white mushrooms (10.5 oz).
- You need 50 g - bacon, chopped (2 oz).
- Provide Handful of frozen peas.
- Give 2 tbsp - gluten-free flour.
- Provide 360 ml (1.5 cups) - light coconut milk.
- Need 100 g (1 cup) grated Violife brand parmesan-style cheese.
- Need to taste black pepper.
Vickys Creamy Mushroom Pasta, GF DF EF SF NF making process:
- Start to cook the pasta as per the pack instructions.
- Meanwhile, heat the oil and margarine in a pan over a medium heat and fry the onion until softened.
- Add the bacon and sliced mushrooms and cook until browning.
- Add the garlic and fry for 1 minute. The mushrooms should have released some liquid by now. If not, add an extra tbsp of oil or margarine.
- Add the flour and stir to coat. Cook for a minute then pour in the milk and add the peas.
- Bring to the boil then let simmer for 5 minutes or so until thickened.
- Add the cheese and let melt in then season the sauce to taste with black pepper.
- Remove from the heat and add the pasta back to the pan, stir to coat and warm through before serving topped with some extra 'parmesan'.
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