A delicious vegetarian comfort food recipe, pasta and mushrooms with red pepper and olives. Creamy sauces work well with ribbon pastas like fettuccine or tagliatelle. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Serves 4
300g fettuccine – or a long ribbon pasta such as tagliatelle
1 tsp salt
25g butter
1 red pepper, sliced
400g mixed mushrooms, wiped and sliced
2 garlic cloves, crushed
300ml double cream
150ml crème fraîche
Salt and black pepper
4 tbsp freshly grated Parmesan
60g whole pitted black olives
3 tbsp chopped flat leaf parsley
Few black olives (as needed)
1 tbsp olive oil
Preparation Time: 15 minutes. Cooking Time: 20 minutes.
1. Bring a large pan of water to the boil on the boiling plate, hotplate on boiling setting or induction on high.
2. Add the pasta, salt and olive oil and cook, until pasta is al dente. Check the directions for the time required – usually 10-11 minutes.
3. Melt the butter in a 28cm AGA Saute Pan on the simmering plate, hotplate on simmering setting or induction on medium.
4. Add the sliced pepper and fry until soft.
5. Stir in the mushrooms and stir fry for a few minutes until softening.
6. Add the garlic, stir and cook for a further minute.
7. Stir in the cream and crème fraîche, taste and season. Allow the sauce to slowly bubble for 4-5 minutes, then stir in the Parmesan, olives and 2 tbsp of the chopped parsley.
8. Drain the pasta (save a little of the pasta water in case the sauce is a little thick) and mix with the creamy mushroom sauce.
9. Divide between the pasta bowls, garnish with the remaining parsley and a few olives. Eat at once and enjoy!
