Heathy creamy mushroom pasta sauce

  • PREP 10 mins
  • COOK 15 mins
  • SERVE Serves 4

INGREDIENTS

350g farfalle pasta

1 tbsp extra virgin olive oil, plus extra to drizzle

1 bunch sage, leaves 

500g Button Mushrooms, cleaned, thinly sliced

50g butter

2 tbsp plain flour

2 garlic cloves, finely chopped

750ml (3 cups) vegetable stock

1 cup milk

250g fresh ricotta

75g walnuts, toasted, coarsely chopped

Salt and pepper, to season

DIRECTIONS

1 Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and set aside.

2 Heat the oil in a large frying pan over medium-high heat. Toast the sage leaves until crisp and translucent, then remove with a slotted spoon and set aside.

3 Melt the butter in the pan. Stir-fry the mushrooms for 4 minutes until golden. Sprinkle over the flour and cook for 1 minute, then gradually stir in the stock and milk. Cook for 5 minutes or until thickened. Season to taste with salt and pepper. Add the pasta and toss to combine.

4 Divide the pasta among bowls. Spoon over the ricotta, scatter with the walnuts and sage and drizzle with oil, to serve.