Creamy Mushroom Pasta - cooking recipe

Ingredients

13 oz large shell pasta
1/4 cup vegetable stock
1 clove garlic, crushed
1 lb button mushrooms, sliced thickly
1 cup frozen peas
4 None green onions, sliced thinly
4 cups milk
2 tbsp cornstarch
2 tbsp coarsely chopped fresh flat-leaf parsley
1 tbsp coarse grain mustard
1/2 cup finely grated Parmesan cheese
2 tbsp finely chopped fresh chives

Preparation

Cook pasta in a large saucepan of boiling water until just tender. Drain; keep warm.
Bring stock to a boil in the same cleaned saucepan on medium-high heat. Cook garlic and mushrooms, stirring, until mushrooms soften and liquid evaporates. Stir in peas and 1/2 the onion; cook, stirring, until onion softens.
Add milk to pan. Stir in blended cornstarch and 2 tbsp water. Cook, stirring, on low heat until sauce boils and thickens slightly.
Remove sauce from heat. Stir in pasta, remaining onion, parsley, mustard and cheese. Serve pasta sprinkled with chives. Season to taste.