Creamy mushroom pasta

4 servings Prep: 10 mins, Cooking: 30 mins
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Fusilli with mushrooms, cream cheese and chives – comfort in a bowl.

By Food24 November 03 2009
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Ingredients (12)

375.00 g pasta — fusilli
60.00 ml stock — vegetable
1.00 garlic — cloves, crushed
500.00 g button mushrooms — thickly sliced
250.00 ml mangetout
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
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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.

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