Creamy two-mushroom pasta
- 500 g button mushrooms
- 250 g baby chestnut mushrooms
- oil, salt and pepper
- a handful of basil
- 2 tablespoons of pine nuts or blanched almonds
- 2 tablespoons of green pesto
- 200 ml rice cream
- tagliatelle pasta
Chop the button mushrooms, season with salt and pepper, then fry in a little oil. Allow to cool slightly, then place in a hand blender along with the basil, pine nuts and green pesto. Blend, then refrigerate. Don’t be tempted to add any extra oil, as the pine nuts are oily and the mushrooms have been fried in oil.
Slice the baby chestnut mushrooms and fry. Pour over the rice cream and heat through.
Cook the pasta and drain, then stir in the mushroom pesto and top with the creamy sauce.