Creamy Mushroom Pasta

Zutaten

• 1 onion
• 300 g mushrooms
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 packet penne pasta
• 1 tablespoon cornflour
• 1 teaspoon stock powder
• 1 teaspoon dried mixed herbs
• 1 can evaporated milk (375g)
• 1 /2 cup grated parmesan cheese
• OPTIONAL
• 1 handful cut parsley
• Pepper
• Extra parmesan

Zubereitung

1. Boil water in a pot.
2. Cut onion, mushroom and garlic.
3. Heat olive oil in a pan.
4. Add mushrooms and onions. Cook for 5 minutes.
5. Add garlic. Cook for 1 minute.
6. Add pasta to boiling water. Cook for 6–8 minutes.
7. Put cornflour, stock powder, dried mixed herbs and evaporated milk in a small bowl. Mix until there are no lumps of corn flour.
8. Pour milk mixture into pan. Stir well.
9. Cook for 3–5 minutes, until sauce is thick.
10. Drain pasta, keeping a small amount of pasta water. Add pasta to the sauce. Stir well. If dry, add a small amount of pasta water.
11. Add parmesan. Stir well to combine.
12. Optional: add parsley, pepper and extra parmesan. • Add other vegetables to sauce (e.g. broccoli, capsicum, frozen peas) and fresh herbs to garnish (e.g. parsley, basil or chives). • Add chopped chicken breast or lean ham or bacon at Step 4. • Use any pasta (e.g. spirals, spaghetti). • The sauce will keep fresh in the fridge for 3 days and can be frozen for 6 months.