Creamy Mushroom and Garlic Pasta

Ingredients

• 350g tagliatelle or pappardelle
• 40g butter
• 1 tbsp olive oil
• 500g chestnut mushrooms, sliced
• 4 garlic cloves, finely chopped
• 1 small onion, finely diced
• 150ml white wine (or extra stock)
• 200ml vegetable or chicken stock
• 150ml double cream
• 30g parmesan, grated, plus extra to serve
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Salt and black pepper
• Handful of parsley, chopped, to finish

Method

1. Bring a large pot of salted water to the boil and cook the pasta to just under al dente (it'll finish cooking in the sauce).
2. Meanwhile, heat the butter and oil in a wide frying pan over medium-high heat. Add the mushrooms in a single layer and leave them mostly undisturbed for 4-5 minutes so they brown rather than steam.
3. Add the onion and cook for 3-4 minutes until softened, then stir in the garlic and thyme and cook for 1 minute until fragrant.
4. Pour in the wine, scraping up any browned bits from the bottom of the pan, and let it bubble away for 2 minutes.
5. Add the stock and cream, bring to a gentle simmer, and cook for 3-4 minutes until slightly thickened.
6. Drain the pasta, reserving a mug of the cooking water, and tip it into the sauce along with the parmesan. Toss well, loosening with a splash of pasta water if it looks tight.
7. Season with salt and plenty of black pepper, scatter over the parsley and extra parmesan, and serve immediately.

Estimated per serving (1 of 4).