The next few photos will be taken with my Iphone as I’ve just moved into a new house and I have no idea where my camera is. So, firstly apologies for the not-so-great photos.
This quite extravagant dish is very rich and is one that you could serve at a dinner party to impress your guests. The pasta has a creaminess about it with the use of walnuts for crunch.
Vegans, apologies, I don’t think there would be a veganised version of this dish, however, if you find one, please feel free to add a post to it here!
Other recipes you may be interested in:
Makes:4-5Ingredients:250 grams swiss brown mushrooms, chopped roughly1 tsp garlic mincepinch saltpinch pepper1 tbs butter200 grams blue cheesepasta for four to five people cooked and set asidehandful walnutsInstructions:Place the butter, garlic and seasoning the pot.Once butter has melted, add your mushrooms and allow to soften.Mix through the walnuts and pasta.Pour in your coconut cream and stir well. Your mixture should be quite light but thick enough to spoon the mixture on a table spoon.Heat your oil in your frying pan.Using a tablespoon, fill the spoon generously and dollop into the pan. You should be able to fit four in your pan easily.Place the lid on to allow the pikelet to cook consistently through.Once it has dried, flip it over and allow to go golden brown.Serve with some margarine or butter.Turn off the heat and crumble up the blue cheese.Mix through throughly before serving.