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Print this Recipe    Pasta Mushrooms

Pasta Twirls with Creamy Mushroom Sauce
Serves 2

250 g (9oz) mushrooms
300 ml (11 fl oz) soya milk, sweetened or nonsweetened
1 tsp dried thyme
1 bay leaf
1 tbsp chopped fresh parsley
pasta twirls, for 2 servings (150g)
75g (3oz) sweetcorn kernels, canned or frozen
1 tbsp cornflour
salt and black pepper to taste

Slice the mushrooms, halving them first if large. Put them in a
large pan with the soya milk, thyme and bay leaf. Bring slowly up
to simmering point (more liquid will come out of the mushrooms as
you do this). Simmer uncovered, stirring often, for 5 minutes. Add
the parsley and leave, covered, for 30 minutes to infuse.

Meanwhile, cook the pasta, starting it to coincide with the end of
the 30 minutes and adding the sweetcorn before it's done - 2 minutes
before for canned or 4 minutes before for frozen (don't need to
thaw it first).

When the 30 minutes are up, mix a little of the mushroom milk in
a cup with the cornflour, then add to the pan off the heat. Mix
well then bring back to simmering point and simmer 30 seconds to

Drain the pasta and sweetcorn mix well, then add to the mushroom
sauce. Mix well, season to taste and serve with a tomato salad.


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