Ingredients:
1 tbsp or 10 g vegetable oil
250g champignon or white mushroom, sliced
1 cup or 250ml water
2 cubes chicken stock
1 cup or 250g mascarpone cheese
400g broccoli florets, bite size pieces
2L or 8 cups boiling water
300g whole wheat fettuccini pasta
2 tbsp or 10 g parmesan cheese,optional garnish
Directions:
>In a large saucepan,heat vegetable oil and fry mushrooms until golden, remove and set aside.
>Add water and deglaze pan. Add chicken stock cubes and dissolve.
>Stir in mascarpone cheese to the sauce and return mushrooms to the pan.
>Blanch broccoli florets in hot boiling water for 3 to 4 minutes until tender but not soft, remove and submerge in cold water to stop cooking.
>Cook pasta in the same boiling water, drain and add to sauce in pan and gently toss to coat pasta. Use the water from pasta to thin the sauce if necessary.
>Add broccoli to pasta and toss before serving.
>Use parmesan cheese as an optional garnish.
Cooking Tip: Placing boiled broccoli in iced water will not only stop the cooking, it will also preserve the fresh green color on the vegetable and prevent it from turning brown.
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