250 ml elbow macaroni, cooked & drained 1 cup
225 g mushrooms, sliced 1/2 lb
30 ml fresh lemon juice 2 tbsp
30 ml extra virgin olive oil 2 tbsp
1 clove garlic, peeled & minced
150 ml sour cream 2/3 cup
150 ml mayonnaise 2/3 cup
In a large bowl; combine pasta and mushrooms.
In a blender; combine lemon juice, olive oil, garlic, sour cream and mayonnaise. Process on low until smooth.
Drizzle dressing over pasta and toss gently to coat. Cover and refrigerate for at least one hour before serving.
Serves 4