| Mushroom Taliatelle |
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A meal that the kids can learn to prepare, it's also quick, nutritious, filling and inexpensive. Use cubes of feta cheese instead of ricotta for a stronger flavoured dish. 375g pack tagliatelle - use tomato or spinach for extra colour 25g butter 6 spring onions, finely chopped 1 red pepper deseeded and sliced 1 green pepper deseeded and sliced 200g mushrooms, wiped and sliced 150g ricotta cheese 100g grated Parmesan cheese 1/4 -1/2 teaspoon cayenne pepper a few drops Tabasco sauce (optional) fresh ground black pepper to taste 75ml single cream fresh parsley to garnish Cook the tagliatelle in a large saucepan of boiling water on top of the stove for 10-12 minutes until tender. Drain well and set aside. While the pasta is cooking, put the butter into a 1-2 litre ovenproof dish or casserole and microwave on HIGH for 1 minute until melted and starting to bubble. Stir in the spring onions, peppers and mushrooms. Mix well and cook on high for 3-4 minutes until softened together. Stir in the ricotta cheese, Parmesan and seasonings. Re-cover and continue to cook on MEDIUM for 5 minutes until well blended; stirring halfway through the cooking time. Adjust the seasonings to taste. Fold the mushroom mixture through the hot, drained pasta together with the cream. Serve hot, garnished with parsley. |
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