Mushroom Mint Pasta Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil. Heat remaining olive oil in a large skillet over medium heat. Place mushrooms and onions in the skillet. Cook and stir until lightly brown. Gradually pour in the heavy cream, stirring continuously. Place the mint sprigs in the skillet. Cook and stir 5 minutes. Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.

Steps:

• Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
• Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.

Steps:

• Clean the mushrooms, slice the caps and chop the stems.
• Warm up the oil, butter and add the garlic.
• Mix then add the mushrooms and sauté briskly over a lively flame for 4 minutes. Make sure they are tender but still crisp.
• Add chopped mint and parsley, cook one more minute, and add salt and pepper to taste.
• This could serve two people or four as a side dish with about three mushrooms each depending on the size of the mushrooms.