INGREDIENTS
1 and a half teaspoon of Clover Mooi River Salted Butter
500ml Clover fresh cream
500ml Clover Fresh milk
1 Pack mushrooms
1 Pack ham
2 cups Clover Gouda cheese
1 tablespoon salt
1 teaspoon cayenne pepper
Quarter cup ground black pepper
2 teaspoon mixed Robertson herbs
2 teaspoons lemon juice.
1 pack tagliatelle pasta
Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
Method
PASTA
Add a pinch of salt to 1 teaspoon Olive Pride Seed Blend oil in boiling water.
Boil the pasta as per the pack instructions. (I prefer my pasta aldenté)
Strain pasta and rinse with cold water.
Pour a little bit of Olive Pride Blended Seed oil over the pasta and work through (this will ensure that the pasta does not stick together.)
Fry mushrooms and ham in butter.
Add salt, pepper and lemon juice to taste.
Dish up in a separate bowl.
WHITE SAUCE
Lower the heat of the stove plate.
In the same pot – add the cream, salt, pepper, cayenne pepper and lemon juice with the melted butter.
Mix well and slowly start adding the milk while the sauce gets thicker.
Add the cheese and mix it until it melts.
Add the ham and mushrooms.
Let it simmer for about 3 min.
If you are happy with the sauce, if so add the pasta and simmer for another 5 min.
Serve and enjoy!
CLOVER INGREDIENTS USED IN THIS RECIPE
