Mushroom Pasta

Name: Mushroom Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 350 g penne pasta (or 450 gr leftover cooked pasta); 30 ml (2 tbls) oil; 1 onion, finely chopped; 250 g mushrooms, chopped; 250 g cherry tomatoes, halved; 175 ml milk; 45 ml (3 tbls) Hellmann's original mayonnaise; 2 tbsp chopped fresh parsley; 30 g Parmesan cheese, grated; 1 ml Robertsons black pepper

4 People
35 min.
easy

Leftover pasta? The quality ingredients in Hellmann’s can transform it into a magical Mushroom Pasta, so that your leftovers don’t go to waste.

Ingredients

350 g penne pasta (or 450 gr leftover cooked pasta)
30 ml (2 tbls) oil
1 onion, finely chopped
250 g mushrooms, chopped
250 g cherry tomatoes, halved
175 ml milk
45 ml (3 tbls) Hellmann's original mayonnaise
2 tbsp chopped fresh parsley
30 g Parmesan cheese, grated
1 ml Robertsons black pepper

Cooking Method

Cook the pasta according to the pack instructions and drain using a colander.
Heat the oil in a non-stick pan and fry the onions until light brown Add the mushrooms and fry until golden brown.
In a jug, whisk the milk with the mayonnaise until there are no lumps, then add to the pan.
Add the cherry tomatoes to the sauce and heat through.
Stir in the cooked and drained pasta. Season to taste with Robertsons Black Pepper.
Garnish with parsley and some grated parmesan cheese, then serve.