CREAMED MUSHROOM AND PASTRAMI PASTA

INGREDIENTS

• 500g fusilli pasta

• 20g butter

• 1 tablespoon olive oil

• 2 cloves garlic, crushed

• 4 green shallots, sliced

• 1 small red pepper, sliced

• 200g baby mushrooms, halved

• 1 small chicken stock cube, crumbled

• 2 teaspoons cornflour

• 1 cup water

• 1/2 cup dry white wine

• 1/4 teaspoon dried marjoram leaves

• 125g sliced pastrami, sliced

• 1/2 cup thickened cream 

CREAMED MUSHROOM AND PASTRAMI PASTA METHOD:

A large pot of boiling water should be used to cook the pasta for about two minutes. Heat butter and oil in a pan, add garlic, and cook, stirring for 1 minute.

Add shallots, pepper, and mushrooms, stir over heat for 2 minutes. Blend stock cube and cornflour with 2 tablespoons of the water in the bowl, and stir in the remaining water, wine, and marjoram.

Stir cornflour mixture into vegetable mixture, stir until sauce boils and thickens. Just before serving, combine warm sauce, pastrami, cream, and noodles in a pan, and stir until heated through.

Serves 4.

Note: Can be prepared 6 hours ahead.

Storage: Covered, at room temperature.

Freeze: Not suitable.

Microwave: Suitable.

Also Read: PRAWN AND NOODLE SALAD WITH HONEY DRESSING