In a bid to try new recipes from different cooks, I recreated a
Shared by home cook Nico Pallotta, the mushroom Alfredo was indeed creamy, quick and easy to make.
However, when it comes to the flavour profile, in my opinion at least, a relatively simple dish from Mary Berry tastes much better.
While the mushroom Alfredo dish is full of mushrooms, cream and butter, Mary Berry's pistou linguine has an added touch of lemon and more herbs.
If I had to choose from the two recipes, hands down Mary Berry's recipe would win again and again.
Mushroom Alfredo ingredients: - Pasta
- Mushrooms
- Double cream
- Butter
- Parsley
- Garlic
- Salt
- Black pepper
- Parmesan
- Parsley
- Nutmeg
- Pasta
- Mushrooms
- Creme fraiche
- Butter
- Parsley
- Garlic
- Salt
- Black pepper
- Parmesan
- Basil
- Lemon
- Chives
As you can see, there's only marginal differences in the ingredients, but the end result is very different.
While you can find Nico's recipe at where you can try it for yourself, here's Mary Berry's pistou linguine recipe.
Mary Berry's Pistou linguine recipeServes: four people
IngredientsFor the pistou
- Four tbsp roughly chopped flat leaf parsley
- Four tbsp roughly chopped fresh basil
- Two tbsp roughly snipped fresh chives
- Two garlic cloves, crushed
- One lemon, juice only
- 200g full-fat crème fraîche
- Salt and freshly ground black pepper
For the linguine
- 300g linguine pasta
- Knob of butter
- 500g chestnut mushrooms, sliced
- 75g Parmesan, finely grated
For the pistou
Blend the herbs, garlic, lemon juice and crème fraîche in a food processor and season with salt and black pepper.
Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving two tablespoons of the pasta water.
Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a couple of minutes. Cover with a lid for three minutes, then remove the lid and cook off any liquid. Spoon into a bowl.
Add the pistou sauce to the frying pan and bring to the boil. Add the pasta and reserved water, season and toss until coated. Add most of the Parmesan and mushrooms.
Tip the pasta into bowls and add the remaining Parmesan and mushrooms. Season more, and serve.
