Creme Fraiche is now officially my new best friend:-) I bought a 500 ml HealthyLiving creme fraiche last week and been using it in almost everything I cooked this week. This one has the same calorie as Greek yogurt but the texture and flavour of double creme. So far this week I used it in chicken curry and scramble eggs and both were fantastic. I also used it in this pasta dish which often ends up being too dry and flavourless and it was very good. Now I know how it feels to eat creme and not to feel guilty:-) The following recipe is very easy to make, tastes good and makes a great lunch for next day.

Enjoy:-)

Ingredients:

• 350 g Mushrooms, chopped
• 1 clove Garlic, finely chopped
• 350 g Broccoli
• 3 tbsp Creme Fraiche
• 200 g fresh egg Fusilli
• 3 tbsp grated Cheddar
• 1 tbsp Breadcrumbs
• 1 tbsp Olive Oil
• Salt and Pepper

Method:

• Heat the oil in a frying pan and fry the garlic for 1-2 minutes.
• Add chopped mushrooms to the garlic and fry for 5-7 minutes.
• Meanwhile, boil the fusilli in a pan for 5 minutes, then drain and set aside.
• Preheat the oven to 200 C/ Gas mark6/ 400 F.
• Boil or steam broccoli for 5-6 minutes until tender.
• Add the creme fraiche to the mushroom pan, season, mix well and heat for 2 minutes.
• In a large bowl mix the drained pasta with cooked broccoli and creamy mushrooms.
• Put the pasta mixture in an oven proof dish, sprinkle with cheese and breadcrumbs and cook in the oven for 15 minutes until crispy on top.
• Serve with green salad.