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ARROZ DOCE BRÛLÉE

Recipe Courtesy - @Jsomething

INGREDIENTS
  • 45ml walnuts, lightly toasted and chopped
  • 1 x KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
  • 250g linguini pasta, boiled and drained
  • 250ml cream
  • 15ml margarine
  • 250g button mushrooms, sliced
  • 250ml milk
  • 15ml olive oil
  • 1 clove garlic, crushed
  • parmesan cheese
  • 15ml Robertsons Italian Herbs

METHOD
  1. Melt the margarine in a large frying pan with the olive oil and fry the mushrooms until soft.
  2. Add the garlic and fry for 2 minutes then pour in the cream and milk.
  3. Stir in the contents of the sachet of KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce and allow to simmer for 10 minutes stirring occasionally until the sauce has thickened.
  4. Stir in the Italian Herb and walnuts then toss with the cooked pasta.
  5. Divide the meal between four pasta bowls then using a vegetable peeler create shavings of Parmesan cheese and use these to garnish each bowl.
  6. Serve topped with freshly cracked black pepper.


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