About this recipe:Very low in kilojoules, yet packed with meaty flavour, mushrooms also contain substances that may enhance the immune system and slow tumour growth. Cooking mushrooms breaks down their fibrous cell walls, making some of their nutrients more available to the body.
2 teaspoons vegetable oil
5 spring onions, thinly sliced
4 cloves garlic, crushed
250g fresh shiitake mushrooms, trimmed, halved and thinly sliced
Heat the oil in a large nonstick frying pan over moderate heat. Add the spring onions and garlic and sauté for 2 minutes. Add the shiitakes, cover and cook, stirring occasionally, for 5 minutes or until tender.
Add the button mushrooms and sprinkle with salt to taste. Cover and cook, stirring occasionally, for 5 minutes. Increase the heat to high, uncover and cook for 4 minutes or until the liquid has evaporated. Sprinkle with the flour, stirring until absorbed. Gradually add the milk and cook, stirring, for 5 minutes or until slightly thickened. Stir in pepper to taste.
Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain well and transfer to a large serving bowl.
Add the sauce, butter and Parmesan to the hot pasta, tossing well to coat, then top with more pepper to taste.