About this recipe:Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Crack some pepper on top and decorate with unused mint leaves before serving warm.
1 (500g) packet farfalle pasta
4 tablespoons olive oil, divided
500g button mushrooms, sliced
4 onions, sliced
1 litre double cream
10 sprigs fresh mint
1 pinch salt
1 pinch ground black pepper
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.
Heat remaining olive oil in a large frying pan over medium heat. Place mushrooms and onions in the pan. Cook and stir until lightly brown. Gradually pour in the cream, stirring continuously. Place the mint sprigs in the pan. Cook and stir 5 minutes.
Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.