Cheats Creamy Mushroom Pasta

Cheats Creamy Mushroom Pasta  Using mushroom soup to create the creamy sauce makes this quick and easy while making it look like you’ve done something clever like a roux
Servings: 2 yield(s)
Ingredients
  • 2 tbsp Olive Oil
  • 3 cloves Garlic
  • 25 g Wholemeal Breadcrumbs
  • 2 tbsp fresh Thyme leaves
  • 3 Spring Onions - sliced
  • 250 g small Swiss Brown Mushrooms - sliced
  • 100 g baby Spinach leaves
  • 0.5 400g tin Condensed Mushroom Soup
  • 0.25 cup Water
  • 20 g Parmesan Cheese - grated
  • 150 g Tagliatelle
Instructions
  1. Peel and finely chop 2 cloves of the garlic.
  2. Heat 1 TBS of the oil in a large frying pan over a medium heat.
  3. Add the garlic, breadcrumbs and 1 TBS of the thyme leaves.
  4. Cook for 5-10 minutes, stirring, or until golden, then tip into a bowl to cool.
  5. Peel and finely slice the remaining garlic.
  6. Place the pan back on a medium-high heat with the remaining TBS of oil.
  7. Add the garlic, remaining thyme, spring onions and mushrooms and fry for 10 minutes, or until golden.
  8. Add the spinach and stir through. Cover and simmer until fully wilted.
  9. Add the mushroom soup and water to the mushrooms.
  10. Simmer for 5-10 minutes. Add half the parmesan and season to taste with pepper.
  11. Meanwhile, cook the pasta according to the directions.
  12. Divide between bowls, sprinkle over the garlicky crumb and top with the remaining grated parmesan.
  13. Brilliant with crusty bread and a crisp green salad.