One-Pot Creamy Mushroom Pesto Pasta
Equipment
- saucepan
Ingredients
- 300 g spaghetti broken into half
- 200 g chestnut mushroom sliced
- 2 tbsp pesto
- 2 shallots diced
- 4 cloves garlic chopped
- 200 g mascarpone cheese
- 1 tsp mixed herbs
- 2 tbsp olive oil
- 800 ml water or vegetable stock boiling
- 4 tbsp cheddar grated
- 1 salt & pepper to season
Method
- Place all the ingredient in a casserole dish or saucepan except the cheese.Bring to the boil over high heat. Simmer over medium heat, stirring and turning the pasta with tongs to prevent sticking for 10 minutes until the pasta is al dente and almost all the liquid has evaporated.Remove from the heat and sprinkle with grated parmesan and a sprinkle of fresh parsley.
Notes
Serve immediately.
