Spaghetti a la crème.
Last Updated on 16 September 2010
Spaghetti a la crème.
ingredients ;serves 4 .
320g spaghetti(80g pp)
1 green pepper
1 yellow pepper
2 cloves garlic(crushed)
1 onion
4 large mushrooms
2 courgettes(opt)
1 pkt bacon lardons
300ml double cream
250g mascarpone cheese.
Half a tube tomato puree.
method
1:Dice the onion and fry with a little oil , on a low heat with the garlic in a large pan.( a wok is ideal) until soft
.
2:Chop both peppers and the courgettes if used and add to the pan. Once softened add the chopped mushrooms. Cook for 5 mins. Whilst this is cooking bring a pan of water to the boil and cook the spaghetti accordingly.
3:Now add the bacon to the onions etc and cook for a further 10 mins until everything is soft.
4:Stir in the tomato puree and mascarpone cheese then add the cream.
5: Drain the pasta and add to the cream mixture and stir together. Season with salt and black pepper. Serve immediately .
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