
Ingredients
- Glug of vegetable oil
- 1 large onion – diced
- 4 cloves garlic – finely diced
- A few handfuls (approx 250 g) of dried penne pasta
- 1 packet (500 g) mushrooms – roughly chopped
- 2 Tbsp flour
- 1 1/2 cups dry white wine
- 1 pot of double cream
- Juice of 1 lemon
- 1 handful parmesan – grated
- 1 handful parsley – roughly chopped
- Salt and pepper to taste
- A handful of grated cheddar cheese (or parmesan again if you don’t live the two cheese life)
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Method
- Preheat oven to 200 degrees celsius and bring a pot of salted water to a boil
- Add a glug of oil to a hot frying pan and sautee the onions and garlic over a high heat until golden
- Drop in the penne pasta to the boiling water and cook according to the packet instructions
- Coming back to the pan, throw in the mushrooms with another glug of oil and fry for another 5 minutes or so
- Sprinkle over the flour and stir in thoroughly
- Pour in the wine and simmer until the boozy smell dissipates, stirring throughout as the flour will start to thicken the sauce
- Drop in the cream, lemon juice, parmesan, parsley and then season to taste
- Bring to a simmer
- Drain the pasta and add it into the mushroom sauce, stirring thoroughly
- Transfer it into an over dish, sprinkle with the cheddar cheese and bung it in the oven for approximately 20 minutes or until the cheese is bubbling and golden
- Take photos and tag @vaguelyvegetarian on Instagram
- Bask in social media glory
Great post 😊