Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 spring onion (s)
- 500 g mushrooms
- 5 stalks parsley
- 2 tablespoon butter
- 250 ml vegetable stock
- 150 g cheese, (Saint Abray mild and spicy)
- 150 g crème fraîche
- 500 g pasta, any
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into thin rings and quarter the mushrooms. Pluck the parsley leaves from the stalks and chop finely.
- Heat the butter in a pan and fry the mushrooms vigorously for 5 minutes. Add spring onions and fry for 5 minutes. Deglaze with vegetable stock and bring to the boil.
- Cut the cheese into small cubes and mix with the creme fraiche. Add the chopped parsley and stir everything into the sauce. Season the sauce with salt and pepper.
- Cook the pasta in plenty of salted water until al dente, then drain. Mix with the cheese and mushroom sauce and serve immediately.
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