This pasta dish is very easy to make and uses ingredients that you will surely find in your kitchen. Follow this receipe to serve it as a vegeterian dish or add some cooked chicken breast, depending on your preference.

Preparation & Cooking Time: 55 minutes

Serves: 4

You will need:

Lamb Brand Che’ Pasta Penne Rigate 350g

Lamb Brand Pine Nuts 35g + 4g for garnish

Lamb Brand All Purpose Flour 10g

Lamb Brand Ground Nutmeg pinch

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes in oil 115g, drained and chopped

Fresh Mushrooms 450g, sliced

Double Cream 150ml

Butter 55g

Shallots 6, sliced

Port 2 tbsp (or white wine if unavailable)

Fresh Parsley 2 tbsp, chopped 

Olive Oil 1tbsp

All you have to do is:

Melt the butter with olive oil in a large pan. Add the sliced shallots and cook over low heat, stirring occasionally for 4 minutes or until soft. Add the mushrooms and cook over low heat for 2 minutes. Season with salt and pepper. Sprinkle in the flour and cook stirring for another 1 minute.

Remove the pan from the heat and gradually stir in the cream and port. Return to the heat, add the sun-dried tomatoes, nutmeg and pine nuts and cook over low heat, stirring occasionally for 8 minutes. 

Meanwhile, bring a large pot of lightly salted water and bring to a boil.

Cook pasta uncovered, stirring occasionally, until cooked through but still slightly firm to the bite, about 9 minutes. Drain the pasta well and add to the mushroom sauce. Cook for 3 minutes, and then transfer to the serving dishes. Sprinkle the chopped parsley and remaining pine nuts to serve. Serve immediately.