Fresh Mushroom, Garlic and Parsley Penne


1 x 375g Pangkarra Wholegrain Penne
50 gms butter
3-5 cloves garlic, peeled and finely chopped
100mls quality olive oil
400gms of mushrooms – either button/swiss browns or a mixture of both
Salt and freshly ground black pepper
1 teaspoon Truffle Salt (optional)
½ cup Italian parsley leaves, roughly chopped

For Creamy sauce
1 glass of white wine
400mls cream


Cook the Pangkarra pasta according to the packet directions until al dente. Heat the butter in a large frying pan or wok; add the garlic and cook over medium heat for 2 minutes.
Add olive oil and then the chopped mushrooms and cook over medium heat until mushrooms have softened and golden.
Add more butter and/or olive oil if mushrooms look dry.
Season to taste with salt and pepper and truffle salt (optional). Add parsley.
Drain the pasta, add to the mushrooms and toss.
Serve immediately.
Serves 4

For a rich creamer dish, finish cooking the mushrooms with white wine and cream and toss through the pasta.
Please note: as an optional extra, the addition of some exotic mushrooms will create interest and exotic flavours.

Click here for print ready copy of recipe.

or tomato sauces. Of course, there is no limit to what you can add to pasta.