We rarely use milk or cream, but I received some wonderful raw, organic cream from a biodynamic farm yesterday. So this was the perfect chance to indulge
in a lovely white wine, cream and mushroom pasta.
To serve 4 you’ll need:
- 4 cups whole-wheat organic pasta (I used penne)
- 5 cups water
- 2 small onions, chopped
- Sprig Spring onion, sliced
- 2 large garlic cloves, chopped
- 300g mixed wild mushrooms, sliced
- 200ml cream
- Half cup white wine (I used Stellar Organics’ Chardonnay)
- Half cup organic vegetable stock
- Salt & pepper to taste
- Olive oil
- Fresh basil and grated Gruyere as garnish
Pour 5 cups water in a large enough pot and add a squirt olive oil and pinch of salt, bring to the boil and add pasta.
While the pasta is cooking, pour some olive oil in a large pan, add the chopped onions and fry till they just start to turn brown. Add the sliced mushrooms and fry for about 5min. Now add the chopped garlic, and fry about a minute longer.
Add the white wine, let simmer for 5 min until the wine has reduced by about half. Add the stock and simmer for a couple of minutes. Now add the cream and the sliced spring onion, turn the heat down and simmer until sauce start to thicken a little.
Note: Be careful not to leave the cream on the heat for too long, it will start to separate and become oily.
The pasta should be just about done now, take off heat and rinse in colander. Add pasta to sauce pan. Grind salt and pepper over, mix through and serve with some chopped basil leaves and grated Gruyere cheese on top. (I use Gruyere because I have yet to find a Parmesan without animal rennet)
Enjoy with a glass of that lovely Chardonnay and side salad.