Pasta with mushrooms and peas

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 13
Servings 4
Time

Ingredients

  • non-stick cooking spray
  • 2
    large sweet potatoes, peeled and cubed
  • 15
    ml
    fresh rosemary, chopped (or 5 ml dried)
  • 20
    ml
    olive oil
  • 350
    g
    farfalle (bow-tie) pasta
  • 250
    ml
    mushrooms of your choice, sliced
  • 250
    ml
    chicken or vegetable stock (choose low sodium and MSG-free)
  • 125
    ml
    fat-free milk
  • 30
    ml
    cake flour
  • 250
    ml
    peas
  • 30
    ml
    Italian parsley, chopped
  • salt and milled pepper
  • 60
    ml
    Parmesan cheese, grated
 

Method

 
Preheat oven to 200 °C and coat a large baking tray with cooking spray.
In a large bowl, combine sweet potatoes, rosemary and 10 ml olive oil.
Toss to coat and transfer to prepared baking sheet.
Bake 35 minutes, until tender.
Meanwhile, cook pasta according to package instructions.
Drain, transfer to a bowl and cover with foil to keep warm.
Heat remaining oil in a large, non-stick pan over medium-high heat.
Add mushrooms and sauté for 3 minutes, until tender and releasing juice.
Whisk together broth, milk and flour.
Add mixture to pan and simmer for about 3 minutes or until mixture thickens. Stir constantly.
Add sweet potatoes, peas and parsley, and heat through.
Add salt and pepper to taste.
Pour over cooked pasta and toss to combine.
Serve topped with Parmesan.
 

Read more on: bake  |  sauté
 

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