Pasta Rustiche

Ingredients

• 1.tablespoon oil, 2–4 tablespoons; use more if it runs dry
• 2.Lawry's Seasoned Salt and Pepper, to taste
• 3.2 punnet brown mushrooms, large or medium; sliced
• 4.2 clove garlic, crushed
• 5.0.33 cup white wine, for reducing
• 6.250 ml cream
• 7.2 teaspoon arrowroot, for thickening
• 8.2 teaspoon Aromat, South African seasoning; adjust if doubling or halving recipe
• 9.black pepper, freshly ground; to taste

Method

1. 1.Sauté seasoned mushrooms in oil till just cooked through (slightly undercooked).
2. 2.Add crushed garlic.
3. 3.Add wine and reduce for 5 minutes.
4. 4.Add cream, arrowroot and seasonings to taste.
5. 5.Refrigerate for a few hours before serving.
6. 6.TO COOK PASTA: Bring water to a rolling boil. Season with 1 tablespoon oil and 1 tablespoon salt. Cook pasta at a gentle simmer till al dente (to the bite). Follow cooking time on packet. Rinse under cold water. Toss in olive oil and seasonings.

Notes

• Typed recipe with handwritten annotations throughout.
• Serves 4 pasta portions of 50g dry pasta per person.
• Pasta cooking instructions added in handwriting at the bottom of the page — transcribed into the instructions.
• Aromat is a South African all-purpose seasoning blend; substitute with Maggi Seasoning or seasoned salt. Adjust amount if scaling the recipe.
• Lawry's Seasoned Salt is an American brand available internationally.

Margin notes

• use more if it runs dry [annotation on oil quantity]
• slightly undercooked [annotation on sauté step]
• 5 minutes [annotation on reduce step]
• if you double or halve the recipe, adjust amount [annotation on Aromat]