Tagliatelle
with Mushroom Pesto
No count
Serves 4
225g
tagliatelle pasta (dry weight)
1 veg stock
cube
1 medium
onion, finely chopped
2 garlic
cloves, crushed
115g fresh
chestnut mushrooms
150ml veg
stock
1 tbsp fresh
chopped herbs
2 tbsp
virtually fat free fromage frais
salt &
pepper
Cook the
tagliatelle in a pan of boiling water with the stock cube added for extra
flavour.
In a
non-stick pan, dry fry the onion and garlic until soft. Add the
mushrooms, cooking until they soften. Add the stock and herbs.
Pour into a
blender and blend until smooth. Place in a small pan and heat gently,
seasoning with salt & pepper to taste.
Drain the
pasta and pour into a serving dish.
Remove the
sauce from the heat and stir in the fromage frais. Sppon onto the pasta
and serve.
If you want,
you can garnish with 1 tbsp parmesan cheese, but you will need to count points
for this.....1½ pts per tbsp
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