Pasta With Mushroom and Seasonal Vegetable

Ingredients

• 12 ounces pasta
• 1 tablespoon olive oil
• 1 onion
• 1/2 lb chestnut mushrooms
• 2 tablespoons sherry wine
• 1 teaspoon Dijon mustard
• 4 fluid ounces skim milk
• 1 red pepper
• 4 ounces green beans
• 1 teaspoon cornflour
• salt
• pepper
• 2 ounces parmesan cheese

Directions

1. 1

   Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.

2. 2

   Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.

3. 3

   When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.

4. 4

   Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.

5. 5

   Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.

6. 6

   Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.

7. 7

   You can use any other vegetables in season but the mushrooms are essential.