Serves: 4; Cooking Time: 30 mins Prepare your favourite Spring vegetables in advance and cook them off with the pasta. Toss through a light and easy cream and herb sauce for a healthy, delicious Thomas Dux Spring recipe in under 30 minutes.- 300g dried pasta, like linguine
- About 6 cups of your favourite spring vegetables, no rules here. We would suggest:
- Baby carrots, peeled and sliced thinly lengthways
- Broccolini
- Snow peas
- Sugar snaps
- Asparagus
- 100 ml olive oil
- 1 small onion peeled and sliced
- 1 punnet oyster mushrooms
- 2 cloves garlic crushed
- 1 tbsp Dijon mustard
- 2 tbsp your choice mixed fresh herbs, or use just basil and parsley
- Salt and black pepper to taste
- 150 ml fresh cream (up to 300 ml if you like a fuller flavour)
- 50g grated Reggiano parmesan
- Peel and slice all your spring vegies.
- Follow the packet instructions for cooking the pasta, and here is a trick if you don't want to blanch your vegies ahead: Say your pasta takes 8 minutes to cook in plenty of salted boiling water. Drop your hard vegies in with the pasta, in our case the carrots and broccolini, then with 2-3 minutes to go, tip in the softer vegies then drain, but keep a bit of the pasta water for the sauce.
- Start making the sauce as soon as the water is put on to boil for the pasta. In a large, deep frypan, gently sweat the onion, garlic and mushrooms in the olive oil. When soft, add the cream, mustard and stir through. Bring to the boil and switch off.
- Fold the herbs, salt and pepper through the sauce. Tip through the pasta and vegetables and adjust the sauce consistency with the pasta water, if required. Serve with grated parmesan.
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