Pasta with mushrooms and brandy

• Olive oil (2 tbsp)
• Penne or similar dry pasta (250g/9oz)
• Button mushrooms (250g/9oz)
• 1 bunch of tarragon, leaves stripped and roughly chopped
• 4 garlic cloves, crushed
• Dark soy sauce (4 tbsp)
• Brandy (2 tbsp)
• A dash of Tabasco sauce
• Mixed wild mushrooms (250g/9oz), sliced thickly
• Cornflour (1 tsp dissolved in 1 tbsp water)

Instructions

1. Preheat the grill to a high heat. Cook the pasta according to the instructions on the packet.
2. Put the button mushrooms, tarragon, garlic, soy sauce, brandy, oil and Tabasco sauce in a frying pan and sauté over a gentle heat for three or four minutes, until the mushrooms have released their juices.
3. Meanwhile, pour three tablespoons of the tarragon and soy sauce liquid over the wild mushrooms, then grill until they are just cooked.
4. Add the dissolved cornflour to the button mushrooms and cook, stirring for one or two minutes to thicken.
5. Add the grilled mushrooms to the button mushrooms, toss with the drained cooked pasta and serve straight away.

Benefits

• Suitable for people with problems chewing
• Suitable for vegetarians
• Suitable for people with loss of taste or smell
• Quick and simple recipe

Nutritional information

Energy 330.9kcal; Protein 11.8g; Total fat 7.2g (of which saturates 1.2g); Carbohydrate 51.2g; Fibre 3.9g.

Thanks to the Orion Publishing Group for permission to reproduce this recipe from Cranks Light by Nadine Abensur.