• 1 Lbs. fusilli or other curly pasta
• 3/4 oz. unsalted butter
• 1 Tbs. olive oil
• 2 clove garlic, crushed
• 4 green shallot, sliced
• 1 red pepper, sliced
• 1/2 Lbs. baby mushrooms, halved
• 1 chicken stock cube, crumbled
• 2 tsp. cornflour
• 1 cup water
• 1/2 cup dry white wine
• 1/4 tsp. dried marjoram leaves
• 1/3 Lbs. sliced pastrami
• 1/2 cup cream

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Melt butter and oil in a heavy nonstick pan over medium high heat. Add garlic and cook 1 minute, stirring. Add next 3 ingredients and stir over heat 2 minutes. Blend stock cube and cornflour with 2 Tbs. of the water in bowl. Stir in remaining water, wine and marjoram. Stir cornflour mixture into vegetable mixture. Stir until sauce boils and thickens. Combine warm sauce, pastrami, cream and noodles in pan and stir until heated through.