Creamy Mushroom & Fresh Herb Pasta Salad

By jeenikeen

Ingredients

• 1 tbsp olive oil
• 1 clove garlic, crushed
• 250 g chestnut mushrooms
• a slosh of white wine
• a handful of fresh chives, chopped
• a handful of flat leaf parsley
• a good grinding of black pepper
• 100 ml soy or single cream
• 300 g Messicani pasta

Details

Servings 4
Cooking time 15mins
Adapted from tinnedtomatoes.com

Preparation

Step 1

1. Boil the pasta according to the packet instructions until al dente, then rinse under cold water until completely cold. This will result in firm, glossy pasta that's perfect for pasta salad.

2. Saute the mushrooms gently in the olive oil with the garlic until soft. Add a splosh of wine when the mushrooms are nearly cooked, then add the fresh herbs and season with black pepper. Cook gently until the liquid has evaporated

3. Pour the pasta back in the pan and mix through the cream and mushrooms.

4. Keep in an airtight tub in your fridge until you need it. This will happily keep for a few days. Just give it a good stir before serving.

5. Enjoy!