Creamy Mushroom Pasta

Ingredients

• 320 g (11½ oz) Tagliatelle or short pasta
• 400 g (14 oz) Mushrooms, sliced
• 2 tbsp Olive oil
• 1 tbsp Butter
• 2 Shallots, finely chopped
• 3 Garlic cloves, finely chopped
• 1 tsp Fresh thyme leaves
• 120 ml (½ cup) Double (heavy) cream
• 50 g (1¾ oz) Parmesan, finely grated, plus extra to serve
• 1 tbsp Lemon juice
• ½ tsp Fine salt, plus salt for the pasta water
• ½ tsp Black pepper

You’ll need: Large pot, Large frying pan

Method

1. 1

   Boil the pasta. Cook the pasta in a large pot of well-salted boiling water until just al dente. Scoop out a mugful of the cooking water, then drain.

2. 2

   Brown the mushrooms. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the mushrooms in a single layer, working in two batches if needed, and cook for 6 to 8 minutes until deeply browned. Do not stir too often.

3. 3

   Add aromatics. Lower the heat, add the butter, shallots, garlic and thyme and cook for 2 to 3 minutes until soft.

4. 4

   Make the sauce. Pour in the cream and bring to a gentle simmer for 2 minutes. Stir in the Parmesan, lemon juice, salt and pepper.

5. 5

   Combine. Add the pasta and a splash of the reserved water and toss over low heat for a minute, until the sauce coats the pasta. Taste, adjust the seasoning and serve with extra Parmesan.