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Exotic Mushroom Fusilli with Grana Padano

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March 15, 2019

Bring some exotic flavours to your kitchen with this exotic creamy mushroom fusilli tossed with Grana Padano. Quick, tasty and a new vegetarian favourite!

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: Serves 4 - 6

Ingredients

500g Moccagatta fusilli pasta

400g mixed exotic mushrooms

30ml (2 Tbsp) Santagata extra virgin olive oil

15ml (1 Tbsp) butter

A handful of thyme sprigs

500ml (2 cups) fresh cream

To serve

A large handful of flatleaf parsley, roughly chopped

Grana Padano, grated

Directions

1Cook the pasta according to the packet instructions.

2Meanwhile, add the butter and oil to a pan over medium-high heat.

3Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.

4Take the mushrooms out of the pan and set aside.

5Add the cream to the pan and let it simmer for a couple of minutes. Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened slightly. Season sauce with salt and pepper as needed.

6Drain the pasta and toss it with the sauce along with the parsley and Grana Padano.

Bring some exotic flavours to your kitchen with this exotic creamy mushroom fusilli tossed with Grana Padano. Quick, tasty and a new vegetarian favourite!

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