Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, vickys creamy mushroom pasta, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vickys Creamy Mushroom Pasta, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Vickys Creamy Mushroom Pasta, GF DF EF SF NF is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have vickys creamy mushroom pasta, gf df ef sf nf using 12 ingredients and 8 steps. Here is how you cook that.
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The ingredients needed to make Vickys Creamy Mushroom Pasta, GF DF EF SF NF:
- Make ready 340 g dry, gluten-free pasta shapes (12 oz)
- Get 2 tbsp oil
- Prepare 1 tbsp Vitalite sunflower spread
- Take 1/2 an onion, chopped
- Get 2 cloves garlic, finely chopped
- Prepare 300 g sliced white mushrooms (10.5 oz)
- Prepare 50 g bacon, chopped (2 oz)
- Get Handful frozen peas
- Get 2 tbsp gluten-free flour
- Get 360 ml (1.5 cups) light coconut milk
- Get 100 g (1 cup) grated Violife brand parmesan-style cheese
- Take to taste black pepper
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Instructions to make Vickys Creamy Mushroom Pasta, GF DF EF SF NF:
- Start to cook the pasta as per the pack instructions
- Meanwhile, heat the oil and margarine in a pan over a medium heat and fry the onion until softened
- Add the bacon and sliced mushrooms and cook until browning
- Add the garlic and fry for 1 minute. The mushrooms should have released some liquid by now. If not, add an extra tbsp of oil or margarine
- Add the flour and stir to coat. Cook for a minute then pour in the milk and add the peas
- Bring to the boil then let simmer for 5 minutes or so until thickened
- Add the cheese and let melt in then season the sauce to taste with black pepper
- Remove from the heat and add the pasta back to the pan, stir to coat and warm through before serving topped with some extra 'parmesan'
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