Pasta with Mushrooms, Green Beans and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 180 g ribbon noodles, thin
- 200 g beans, reen
- 1 medium onion (s), chopped
- 2 cloves garlic, finely chopped
- 300 g mushrooms, sliced
- 120 ml white wine, dry
- 100 ml cream, reduced fat
- 100 ml vegetable stock
- 3 tablespoon basil
- 50 g pine nuts, toasted
- 40 g tomato (s), dried, pickled in oil,, cut into thin strips
- 50 g parmesan, rated
- 1 tablespoon olive oil
- 3 tablespoon gravy, dark
- cocktail tomatoes, quartered or halved depending on size
- Basil, for garnish
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet. Clean the beans and cook in salted water until they are firm to the bite.
- Sauté the onion and garlic in oil over a medium heat until soft. Add the mushrooms and stir-fry for 3 minutes. Deglaze with wine, cream and stock and bring to the boil. Simmer over low heat for 10 minutes.
- Add the beans, pine nuts, tomatoes, gravy and heat evenly while stirring. Season to taste with salt and pepper. Mix in the pasta and basil leaves.
- Arrange on plates and serve garnished with parmesan and basil.
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