Sandra Djohan


Pasta Boscaiola

150g penne pasta

1 tablespoon olive oil

1 tablespoon onion

1 tablespoon garlic

6 smoked beef slices, chopped

1 chicken breast, diced

200 g (7 oz) button mushrooms, sliced

625 ml (21 1/2 fl oz/2 1/2 cups) pouring (whipping) cream

2 spring onions (scallions), sliced

1 tablespoon chopped parsley

salt and peper


1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.

2. Meanwhile, heat the oil in a large frying pan, add the bacon and mushrooms and cook, stirring, for 5 minutes, or until golden brown.

3. Add a little of the cream and stir well with a wooden spoon.

4. Add the remaining cream, bring to the boil and cook over high heat for 15 minutes, or until thick enough to coat the back of a spoon. Add the spring onion. Pour the sauce over the pasta and toss well. Serve sprinkled with the parsley.

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