Creamy Mushroom Pasta

Some of my postings of late have been a bit more than simple so I thought I’d best get back to posting quick and easy meals to make. Everyone has most probably made or tasted some sort of mushroom pasta, and this dish takes 10 minutes to prepare and 15 minutes to cook. Macadamias are highly nutritious nuts. They have the highest amount of beneficial monounsaturated fats of any known nut. These nuts are considered the world’s finest nut and are the only native Australian plant to become an international food. Their delicate flavor, versatility and crunchy texture make them a delight to consume.

Serves 4
recipe from Australian Good Food magazine

1 tablespoon olive oil
2 garlic cloves, crushed
1 birds eye chili, finely chopped
1 bunch of green onions, sliced
400g mushrooms, sliced
125ml (1/2 cup) chicken or vegetable stock
1 teaspoon Dijon mustard
60ml (1/4 cup) cream
500g spiral or other short pasta
100g prosciutto, grilled and broken into pieces
60g roasted macadamia nuts, chopped
shaved parmesan, to serve

Heat oil in a frying pan on medium heat. Cook garlic, chili and white pieces of onion for 3 minutes or until softened. Add mushroom and cook 5 minutes. Pour in chicken stock and reduce heat. Simmer 5-10 minutes until reduced. Add remaining onion, mustard and cream and stir until heated through. Meanwhile, cook pasta according to packet instructions. Drain and return to pan. Add sauce to pasta and toss to combine. Top with prosciutto, nuts and Parmesan.

The Culinary Chase’s Note: I love the flavors of the added prosciutto, nuts and Parmesan. If you don’t care for birdseye chili, the longer red chili has less heat.