MUSHROOM & PARMESAN PENNE

Discussion in 'Slimming World Recipes' started by Honeyoc, 12 July 2011 Social URL.

  1. Honeyoc

    Honeyoc Is a crunchy mama!

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    Start Weight:
    13st13lb
    Goal Weight:
    9st9lb
    Diet:
    Healthy Eating
    Serves 6, 1 HEA + 1.5 syns per portion on green and EE


    [​IMG]

    Ingredients
    500g penne or rigatoni pasta
    Pack of portobello mushrooms
    Pack of chestnut mushrooms
    100g dried porchini mushrooms
    2 shallots
    2 cloves garlic
    1/2 beef stock cube
    Salt & pepper
    Chopped fresh parsley
    1/2 cup (120ml) light evaporated milk (6 syns)
    6 oz parmesan, grated (HEA x 6)
    1 tbsp cornflour (3.5 syns)

    Pour some boiling water over the dried mushrooms and allow to rehydrate for about 20 minutes. Mix the cornflour into the evaporated milk and set aside.

    Slice the mushrooms thickly, finely chop the garlic and shallots.

    Spray a large pot with spray oil, soften the onions and garlic. Add the mushrooms (except the dry porchinis) and fry until the water has evaporated from the mushrooms and they're sizzling. Season with salt, pepper and stock cube. Add the soaking mushrooms and the water it was soaking in. Simmer for 10 minutes.

    Meanwhile cook your pasta. When cooked, add to the mushrooms, add the cornflour mixture and mix well. Add some pasta water to loosen things up. Mix well, add half of the parmesan and parsley. Mix and serve with the other half of parmesan sprinkled on each portion and veg!
     
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