Mushroom, garlic and fennel pasta
Like most of my recipe inventions, they come from not having time to figure out a real recipe and check for ingredients etc. This very quick dinner is particularly delicious so thought I'd share!
I've used a mustard from the National Trust (see ingredient list) but if you can't find any I reckon wholegrain mustard will work fine! #pasta
Mushroom, garlic and fennel pasta
Like most of my recipe inventions, they come from not having time to figure out a real recipe and check for ingredients etc. This very quick dinner is particularly delicious so thought I'd share!
I've used a mustard from the National Trust (see ingredient list) but if you can't find any I reckon wholegrain mustard will work fine! #pasta
Open in Cookpad AppSteps
- 1
Cook the pasta in boiling water according to pack instructions
- 2
Chop the mushrooms to the way you like (I like big and thin!)
- 3
Heat some oil in a pan and add the mushrooms. Roughly chop the garlic and add to the mushrooms. Cook until the mushrooms are brown.
- 4
Drain the pasta and return back to the pan.
- 5
Add the mushrooms into the pasta pan and remove from the heat.
- 6
Add to the pan, the mustard, the egg, the splash of wine, cheese, salt and pepper
- 7
Give everything a good stir and return to a low heat if necessary. Keep stirring until the egg looks cooked and the cheese has melted.
- 8
Serve and enjoy!
Cooksnaps
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