Creamy Mushroom And Pine Nut Fusilli

Toasted pine nuts give a delicious crunch to this creamy mushroom pasta.

The ingredient of Creamy Mushroom And Pine Nut Fusilli

• 20g unsalted butter
• 2 tbsp olive oil
• 1 onion thinly sliced
• 2 garlic cloves thinly sliced
• 200g swiss brown mushrooms thickly sliced
• 200g fresh shiitake mushrooms stems trimmed thickly sliced
• 150g oyster mushrooms roughly chopped
• 1 2 cup 125ml white wine
• 500g fusilli or other short pasta
• 250g creme fraiche
• 1 3 cup 50g pine nuts toasted
• 1 2 cup roughly chopped flat leaf parsley leaves

The Instruction of creamy mushroom and pine nut fusilli

• heat the butter and 1 tablespoon of the oil in a deep frypan over medium low heat add the onion and cook for about 5 minutes then add the sliced garlic and cook for a further 5 minutes or until soft and fragrant
• add the swiss brown oyster and shiitake mushrooms with the white wine and bring to the boil reduce the heat to low and simmer stirring for 5 to 10 minutes or until the wine is reduced and the mushrooms are tender
• meanwhile cook the pasta in a large saucepan of boiling water until al dente or according to packet instructions
• remove the mushroom mixture from the heat and stir through the creme fraiche and remaining oil followed by the toasted pine nuts and parsley
• add the sauce to the drained pasta and toss to combine season to taste with sea salt and freshly ground black pepper and serve immediately

Nutritions of Creamy Mushroom And Pine Nut Fusilli

fatContent: 923 974 calories
saturatedFatContent: 49 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 92 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 22 grams protein
sodiumContent: n a

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