Pasta With Mushroom And Seasonal Vegetable - cooking recipe

Ingredients

12 ounces pasta
1 tablespoon olive oil
1 onion
1/2 lb chestnut mushrooms
2 tablespoons sherry wine
1 teaspoon Dijon mustard
4 fluid ounces skim milk
1 red pepper
4 ounces green beans
1 teaspoon cornflour
salt
pepper
2 ounces parmesan cheese

Preparation

Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.
Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.
Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
You can use any other vegetables in season but the mushrooms are essential.