Mushroom Cream Pasta and RucolaCress

Source: Grown


(for 4 people)

  • 500g Fresh pasta
  • 400g Chestnut mushrooms
  • 150g Oyster mushrooms
  • 200g Dairy spread
  • 30g Parmesan cheese
  • 30g pine nuts
  • 5g Fresh Parsley
  • 5 Shallots
  • 3 cloves of garlic
  • 1 Bowl of RucolaCress®
  • 2 teaspoons of coriander powder
  • 1 teaspoon of Cayenne pepper
  • 1 Scheut Dry White Wine


Start by shredding the shallots and cut them, just like the mushrooms, into pieces. Peel the garlic and cut into fine pieces. Then cut the parsley and squeeze the juice of half a lemon.

Then fry the shallots and the garlic for about 3 minutes. Add the mushrooms, cayenne pepper and coriander powder and bake for about 8 minutes until the mushrooms turn golden brown.

Meanwhile, place a small pan on the fire and roast the pine nuts until golden brown. Turn off the heat and let it cool down. Cook the pasta as described on the package.

Then add the parsley, a dash of wine and the juice of the lemon to the mushrooms and simmer for another 2 minutes. Finally add the dairy spread and parmesan cheese, stir well and leave to heat for about 3 minutes.

Finish the dish with the pine nuts and Rucola Cress® and …

Enjoy your meal!

Source: Grown

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