1 red pepper
1 green pepper
2 leeks
175 g (6 oz) button mushrooms
350 g (12 oz) pasta
1 clove garlic
salt and pepper
2 tbsp oil
4 tbsp single cream
225 g (8 oz) sweetcorn
fresh basil
1 green pepper
2 leeks
175 g (6 oz) button mushrooms
350 g (12 oz) pasta
1 clove garlic
salt and pepper
2 tbsp oil
4 tbsp single cream
225 g (8 oz) sweetcorn
fresh basil
method
1. Seed and chop peppers and slice leeks and mushrooms.
2. Put the pasta in a large pan of fast boiling water and cook for 10 - 12 mins until just tender. Drain.
3. Meanwhile, make sauce. Heat oil in frying pan.
4. Add leeks and mushrooms and fry for 2 - 3 mins.
5. Crush or chop garlic, add to pan along with peppers. Fry for 3 - 4 mins. Add cream and sweetcorn.
6. Add pasta and stir well. Heat for 2 - 3 mins, season and serve garnished with plenty of basil.
Fromaqe frais or naturafyoghurt would be tasty low-fat
alternatives to single cream in this recipe.
2. Put the pasta in a large pan of fast boiling water and cook for 10 - 12 mins until just tender. Drain.
3. Meanwhile, make sauce. Heat oil in frying pan.
4. Add leeks and mushrooms and fry for 2 - 3 mins.
5. Crush or chop garlic, add to pan along with peppers. Fry for 3 - 4 mins. Add cream and sweetcorn.
6. Add pasta and stir well. Heat for 2 - 3 mins, season and serve garnished with plenty of basil.
Fromaqe frais or naturafyoghurt would be tasty low-fat
alternatives to single cream in this recipe.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
