Pappardelle With Artichokes And Mushrooms

CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

1	T	Olive oil
25	g	Butter, 1oz
1		Red onion, finely diced
2		Cloves garlic, crushed
500	g	Mixed mushrooms eg chestnut
		brown cap oyster
		button sliced
		1lb
1		285 gram jar artichoke
		hearts drained
1		200 gram tub Creamery full
		fat soft cheese or
		mascarpone or creme
		fraiche
4	T	Milk
1		250 gram pac pappardelle
1		15 grams pac flat leaf
		parsley
		Salt and freshly ground
		black pepper
2	T	Pine kernels, lightly
		toasted

INSTRUCTIONS

Heat the oil and butter in a pan, add the onion and garlic and cook
for 2-3 minutes, stirring occasionally.  Stir in the mushrooms and cook
for a further 8-10 minutes until  golden.  Bring a large pan of water
to the boil and cook pappardelle following  instructions on the pack.
Add the artichokes, Creamery, mascarpone or creme fraiche and milk.
Stir in the cooked, drained pasta, most of the parsley and seasoning
to taste.  Serve immediately sprinkled with the remaining chopped
parsley and  toasted pine kernels. Delicious topped with freshly grated
parmesan.  Converted by MC_Buster.  NOTES : Pappardelle with a rich,
creamy artichoke and mushroom sauce.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 753 Calories From Fat: 247 Total Fat: 28g Cholesterol: 52.1mg Sodium: 1691mg Potassium: 996.2mg Carbohydrates: 93.1g Fiber: 14.8g Sugar: 4.6g Protein: 37.9g