Recipe by ASKA17
"Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate with unused mint leaves before serving warm."
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1 (16 ounce) package
farfalle (bow tie) pasta
olive oil, divided
2 (8 ounce) packages
button mushrooms, sliced
1 1/2 teaspoons
ground black pepper
I initially wasn't sure about the combination of mint & mushrooms but this was delicious! I healthed it up a bit by using half-and-half rather than heavy cream & I didn't need an entire quart; it was more like half that. I'll stick to my changes. I served it alongside the Super-Delicious Zuppa Tuscaca.
Not sure if something happened while I was cooking, but it ended up kind of dry and didn't taste all that minty. Still good, but will have to make adjustments next time
I was looking for something that was only a 'little risky' for a potluck, so mushroom and mint sounded just about right. I wasn't sure about the combination either, but it was a hit.
Having said that, adjustments needed to be made. An entire quart of cream is way too much -- half that is about right.
Four onions is pushing it as well. I had only small onions, and slicing three seemed to be more than enough.
Make such adjustments and you're good to go.
So good and very easy to make! I followed the other recommendations and used half the amount of cream, which was good initially, but didn't make for great leftovers or when chilled.
very good and easy to make
followed the directions as is...it was too runny and the mint was overwhelming...hubby and i took a couple of bites and we through the rest away... :(
we thought it wouldn't be good but it was it is like a cheese-less Alfredo
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Mint Pasta Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 314
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