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Creamy mushroom and seaweed pasta

This comforting pasta dish is elevated with the natural saltiness of the Seaweed mixed with flavoursome herbs.

This is a great recipe that all the family will love. For vegetarians, simply omit the bacon.

INGREDIENTS (serves 4)

  • 80-100g pasta (fresh or dried) per person approx.
  • 4 rashers of bacon (optional)
  • 75g frozen peas (boiled for 1 min)
  • 250g mushrooms (a mix of different ones if possible)
  • 2 cloves of garlic
  • 75 ml white wine
  • 200ml double cream
  • A squeeze of lemon juice
  • 1 tsp Seaweed Herb Mix
  • 1 tsp Dijon mustard
  • Parmesan cheese, grated
  • Parsley, chopped

 METHOD

  1. Boil a pan of water and cook the pasta according to the instructions.
  2. Grill the bacon (if using) and cut into pieces and put to one side.
  3. Cook the mushrooms and garlic in a little butter and olive oil for about 5 mins, until most of the liquid has evaporated. Add the lemon juice, wine, Dijon mustard, cream and Seaweed Herb Mix.
  4. Season the mushroom mixture to taste, heat and simmer for a few minutes until thickened slightly. Add the chopped bacon and cooked peas.
  5. Pour the sauce over the cooked pasta and serve with a sprinkling of parsley and grated parmesan.

You can shop for Seaspoon Seaweed Herb Mix, and all our other blends and flavours, from our webshop:

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