I’ve made variations of this comforting pasta dish for years. On this occasion, I used creme fraiche, but in the past I’ve made this recipe with natural yogurt, sour cream or single cream - although you’d need a smaller quantity for the latter. Often I run a fragrant herb through it just before serving. Coriander, chives, chervil, Greek basil, parsley and not forgetting regular basil all work beautifully. All in all a great crowd pleaser for hungry mouths....and did I mention it’s easy on your wallet?
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Serves 4-5
INGREDIENTS
2 small onions or 1 large onion - finely chopped
3-4 cloves garlic - crushed
200g bacon lardons
1 punnet chestnut mushrooms - chopped
100ml white wine
500ml tub of creme fraiche
400g pasta
Parmesan
Basil
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METHOD
Sauté the onion until soft. Add the bacon and garlic and cook until golden. Throw in the mushrooms and cook for approximately 5 minutes. Pour in the wine and reduce.
Stir through the creme fraiche and gently warm through on a low heat. Mix in the cooked pasta, add grated Parmesan and finish with basil.
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