CREAMY MUSHROOM PASTA

 

Ingredients:    Between 4
375g shell pasta
1 T oil
1 clove garlic,crushed
300g button mushroom, thickly sliced
1 cup frozen peas
3 shallots
60ml vegetable stock
1 cup light cream
¼  cup flat leaf parsley
1 T seeded mustard
40g parmesan cheese,grated

 

Method

1. cook pasta in a large saucepan of boiling water until just tender.  Drain and keep warm
Heat oil in a frying pan.  Cook garlic and mushrooms, stirring occasionally,until mushroom are soft and liquid has almost evaporated. Chinese patties with lentils
1.Preheat oven to 190 ° C/375 ° F.
2 .Rincer lenses and remove impurities. Cook in a pot of salted water, about 20-25 minutes, until tender but still al dente. Drain,remove the liquid and reserve the lentils.
3 .Between meantime, peel the potatoes, halve and boil 20-25 minutes until very tender. Drain well and reserve.
4 .Préparer other vegetables: Finely chop the onion, mince the garlic, thinly slice the mushrooms. Heat half the oil in a skillet over medium-low heat. Saute onion and garlic 3-4 minutes, stirring occasionally. In another skillet, heat remaining oil over medium-high. Add the mushrooms and sauté, stirring, until browned and all the water evaporates completely mushrooms, about 5 min. Salt and pepper and add to onion. Add the lentils, soy sauce, Tabasco and parsley and Garlic Base. Check the season in gand pour into baking dish.
5 .Cuire frozen corn about 3 minutes in a saucepan of boiling salted water. Drain and place on the mixture of lentils.
6 .Verser milk in a large bowl in the microwave. Add butter and heat for a few minutes, uncovered, on medium-high heat until milk is hot. Add the potato and mash with a creamy consistency. Salt and pepper to taste. Cover the floors of lentils and corn with dollops of mashed potatoes, making sure to level each layer.
7. Cuire in centre of oven until top is golden brown, about 30 min. Serve.