Just a quick throw-together meal using the last of what was in the fridge. The Violife ‘parmesan’ is perfect in this recipe or yo…more
Ingredients
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340 g dry, gluten-free pasta shapes (12 oz)
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2 tbsp oil
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1 tbsp Vitalite sunflower spread
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1/2 an onion, chopped
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2 cloves garlic, finely chopped
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300 g sliced white mushrooms (10.5 oz)
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50 g bacon, chopped (2 oz)
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Handful frozen peas
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2 tbsp gluten-free flour
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360 ml (1.5 cups) light coconut milk
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100 g (1 cup) grated Violife brand parmesan-style cheese
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to taste black pepper
Steps
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Start to cook the pasta as per the pack instructions
![Vickys Creamy Mushroom Pasta, GF DF EF SF NF recipe step 1 photo]()
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Meanwhile, heat the oil and margarine in a pan over a medium heat and fry the onion until softened
![Vickys Creamy Mushroom Pasta, GF DF EF SF NF recipe step 2 photo]()
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Add the bacon and sliced mushrooms and cook until browning
![Vickys Creamy Mushroom Pasta, GF DF EF SF NF recipe step 3 photo]()
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Add the garlic and fry for 1 minute. The mushrooms should have released some liquid by now. If not, add an extra tbsp of oil or margarine
![Vickys Creamy Mushroom Pasta, GF DF EF SF NF recipe step 4 photo]()
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Add the flour and stir to coat. Cook for a minute then pour in the milk and add the peas
![Vickys Creamy Mushroom Pasta, GF DF EF SF NF recipe step 5 photo]()
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Bring to the boil then let simmer for 5 minutes or so until thickened
![Vickys Creamy Mushroom Pasta, GF DF EF SF NF recipe step 6 photo]()
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Add the cheese and let melt in then season the sauce to taste with black pepper
![Vickys Creamy Mushroom Pasta, GF DF EF SF NF recipe step 7 photo]()
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Remove from the heat and add the pasta back to the pan, stir to coat and warm through before serving topped with some extra ‘parmesan’
![Vickys Creamy Mushroom Pasta, GF DF EF SF NF recipe step 8 photo]()
