|375.00 g||pasta — fusilli|
|60.00 ml||stock — vegetable|
|1.00||garlic — cloves, crushed|
|500.00 g||button mushrooms — thickly sliced|
|4.00||spring onions — sliced|
|80.00 ml||cream cheese — low-fat|
|125.00 ml||milk — low-fat|
|60.00 ml||fresh Italian parsley — roughly chopped|
|20.00 ml||wholegrain mustard|
|125.00 ml||parmesan cheese — grated|
|40.00 ml||fresh chives — finely chopped|
Cook the pasta according to the packet instructions, drain and keep warm. Bring the stock to the boil in a saucepan, add the garlic and mushrooms and stir-fry until tender and the liquid has evaporated.
Add the mangetout and half the spring onions and stir-fry until the onions are tender. Add the cream cheese and milk and heat, stirring continuously, until the sauce has thickened slightly.
Remove from the heat and stir in the remaining spring onions, the parsley, mustard and cheese. Sprinkle with the chives just before serving.