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We hope you got insight from reading it, now let’s go back to vickys creamy mushroom pasta, gf df ef sf nf recipe. To cook vickys creamy mushroom pasta, gf df ef sf nf you need 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Vickys Creamy Mushroom Pasta, GF DF EF SF NF:
- Use 340 g dry, gluten-free pasta shapes (12 oz)
- Provide 2 tbsp oil
- Get 1 tbsp Vitalite sunflower spread
- You need 1/2 an onion, chopped
- Get 2 cloves garlic, finely chopped
- Prepare 300 g sliced white mushrooms (10.5 oz)
- Provide 50 g bacon, chopped (2 oz)
- Get Handful frozen peas
- You need 2 tbsp gluten-free flour
- Prepare 360 ml (1.5 cups) light coconut milk
- Prepare 100 g (1 cup) grated Violife brand parmesan-style cheese
- You need to taste black pepper
Steps to make Vickys Creamy Mushroom Pasta, GF DF EF SF NF:
- Start to cook the pasta as per the pack instructions
- Meanwhile, heat the oil and margarine in a pan over a medium heat and fry the onion until softened
- Add the bacon and sliced mushrooms and cook until browning
- Add the garlic and fry for 1 minute. The mushrooms should have released some liquid by now. If not, add an extra tbsp of oil or margarine
- Add the flour and stir to coat. Cook for a minute then pour in the milk and add the peas
- Bring to the boil then let simmer for 5 minutes or so until thickened
- Add the cheese and let melt in then season the sauce to taste with black pepper
- Remove from the heat and add the pasta back to the pan, stir to coat and warm through before serving topped with some extra 'parmesan'
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