Creamy Mushroom and Pasta
2 cups (300g) macaroni or other small pasta (or vegies of choice)
2 tablespoons fresh parsley, finely chopped
2 tablespoons finely grated Parmesan cheese
2 teaspoons olive oil
1 medium onion, (120g) thinly sliced
1 clove garlic, crushed
1 teaspoon paprika
2 teaspoons Dijon mustard
2 tablespoons tomato paste
1 x 375ml can evaporated skim milk
1/4 cup (30g) grated low fat cheddar cheese
1/2 cup (40g) chopped green shallots
freshly ground black pepper
Add the pasta to a large saucepan of boiling water and boil, uncovered, until just tender. Drain and keep warm.
While the pasta is cooking, begin the sauce. Heat the oil in a non-stick frying pan. Add the onions, garlic and mushrooms, and cook for about 5 minutes or until softened. Combine the paprika, mustard, tomato paste and milk in a small jug. Stir into the mushroom mixture with the cheese and cook stirring frequently over low heat for 5 minutes. Add the shallots with pepper to taste. Pour the sauce over the pasta or vegies and toss gently to combine. Serve sprinkled with the parsley and Parmesan cheese.