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Ingredients
Penne with Mushroom and Herb Sauce
2 tablespoons olive oil
500 g (1 lb 2 oz) button mushrooms, sliced
2 cloves garlic, crushed
2 teaspoons chopped marjoram
125 ml (½ cup) dry white wine
80 ml (⅓ cup) light cream
375 g (13 oz) penne
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons chopped parsley
50 g (½ cup) freshly grated Parmesan cheese
Method
- Heat the oil in a large heavy-based frying pan over high heat. Add the mushrooms and cook for 3 minutes, stirring constantly Add the garlic and marjoram and cook for 2 minutes.
- Add the wine to the pan, reduce the heat and simmer for 5 minutes, or until nearly all the liquid has evaporated. Stir in the cream and continue to cook over low heat for 5 minutes, or until the sauce has thickened.
- Meanwhile, cook the penne in a large saucepan of boiling water until al dente. Drain.
- Add the lemon juice, zest, parsley and half the Parmesan to the sauce. Season to taste with salt and freshly ground black pepper. Toss the penne through the sauce and sprinkle with the remaining Parmesan.
Nutrition Per Serve
Fat 18 g;
Protein 20 g;
Carbohydrate 67 g;
Dietary Fibre 6.5 g;
Cholesterol 25 mg;
2275 kJ (545 Cal)
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