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mushroom & rosemary mafaldine

when i made this mushroom and rosemary salad i thought it’d be good as a “sauce” for pasta. i knocked up a batch last week and was proved right – it works really well. fabulously easy too, given the mushrooms are uncooked – they are simply dressed with olive oil, lemon, herbs and cream. i used mafaldine pasta but tagliatelli would work well too.


i'm sharing this dish with katie from one little corner of the world who is hosting this week's presto pasta nights.

Reader Comments (7)

Delicious addition to PPN:D
August 20, 2009 | Unregistered CommenterBellini Valli
this sounds very easy - i might try it out.
August 20, 2009 | Unregistered Commenteramy
It looks fantastic! Don't you love how versatile pasta is...turning sides to mains, hot to cold?

Thanks for sharing with Presto Pasta Nights.
August 21, 2009 | Unregistered CommenterRuth
What a good idea to combine this sauce with pasta! A perfect combination.
August 23, 2009 | Unregistered CommenterJoanne
i'm glad you all approve - it's very nice to have such an easy dish added to the repetoire, even if my david isn't a big mushroom fan so will never request it!
August 24, 2009 | Registered Commenterabby
Delicious. I love it!
August 24, 2009 | Unregistered CommenterThe Food Hunter
Thanks for sharing with PPN! I so can't wait to try this dish!!!
August 26, 2009 | Unregistered CommenterKatie

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