Ingredients
150g/5½oz orzo pasta
For the sauce
½ red onion, sliced
1 garlic clove, sliced
2 tbsp vegetable oil
6 chestnut mushrooms, cleaned and sliced
1 miniature brandy
70ml/2¾ double cream
Method
1. Cook the pasta according to the packet instructions and set aside in a bowl.
2. In a pan, heat the oil, add the garlic and onion and cook for five minutes, or until the onion is soft.
3. Add the chestnut mushrooms and the brandy and cook for a further four minutes.
4. Finish by adding the double cream. Warm through and pour over the cooked pasta to serve.
