I know we are all on this carb hating thing...(well maybe not all of us) but did you realise that a small amount of carbs (earlier in the day is better) will give you fuel and energy and keep you feeling satisfied for longer? So make this for the kids on a weeknight, save yours and have it for breakfast! (I'm very solutions based!) Enjoy!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 300 Grams short pasta, cooked as per packet instructions
- 4 cloves garlic
- 1 brown onion
- 100 Grams Cafe de Umami Butter Recipe
- 500 Grams Swiss brown mushroom(s) sliced
- 200 Grams White wine
- 200 Grams cream BUY
- 2 Pinches pink salt flakes BUY
- Pinches black pepper
- 1 Handful fresh parsley, chopped, for garnish
Do
- 1
Cook pasta as per packet instructions.
- 2
Place garlic into the Thermomix bowl and chop 5 sec/speed 6. Set aside.
- 3
Heat a large pan over medium-high heat. You may need 2 pans, or do it in 2 batches.
- 4
Place onion into the Thermomix bowl and chop 5 sec/speed 6.
- 5
When pan is hot, add the Cafe de Umami butter. When butter is melted add the onion and mushrooms and cook till tender, roughly 10 minutes. Add garlic and cook 2 more minutes.
- 6
Add the white wine and cook, stirring occasionally, for 5 minutes or until the wine smell has gone.
- 7
Add the cream and bring to a boil, stirring, then simmer for 5 minutes.
- 8
Season with salt and pepper.
- 9
Add pasta and allow to sit for a few minutes before garnishing with chopped parsley.
