Macaroni with Creamy Mushroom Mince Sauce

Serves 4

500g dried macaroni
2 tbsp olive oil
200g button mushrooms (I prefer to use more)
5 green onions, thinly sliced (I prefer to use less)
350g lean mince
1 tbsp plain flour
3/4 light thickened cream
1 lemon, rind finely grated
1/4 cup tarragon leaves, finely chopped
green salad, to serve
(I also add garlic chives or shallots)

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.

2. Heat oil in a non-stick frying pan over medium heat. Add mushrooms. Cook for 4 minutes or until liquid has evaporated. Stir in 3/4 of onions. Cook for 1 minute or until tender.

3. Increase heat to high. Add mince. Cook, stirring, for 5 minutes or until browned. Sprinkle flour over mince mixture. Stir.

4. Add cream, lemon rind and tarragon. Bring to boil. Reduce heat to low. Simmer for 3 minutes.

5. Drain pasta, reserving 2 tbsp cooking water. Return pasta and reserved water to saucepan. Add mince sauce. Season. Stir over low heat until hot. Top with remaining onions and serve with salad.

Approx $3.80 per serve

(Recipe courtesy of Super Food Ideas, April 2005)