Creamy Mushroom Pasta

Ingredients

• 300 g linguine ((or spaghetti, or tagliatelle, or any other pasta shape you like!))
• 1 tablespoon olive oil
• 1 onion (finely diced)
• A small knob of butter ((roughly 15g / 1/2oz))
• 150 g chestnut mushrooms (sliced)
• 2 cloves garlic (crushed, grated or finely chopped )
• A small splash of dry sherry or white wine ((roughly 50ml / 1/4cup) - optional, you can leave this out if you want!)
• 150 ml double cream
• Salt and pepper (to taste)
• A handful of parsley (finely chopped )
• Parmesan (grated (as much as you like!))

Instructions

1. 1

   Put the oil in the base of a wide frying pan and add the finely chopped onion. Cook on a low heat, with a lid on, for approximately 5 minutes, until the onion has softened but not started to brown.

2. 2

   Add the butter and then, when the butter has melted, add the mushrooms and garlic and cook on a medium heat until the mushrooms are just starting to go brown. Don't allow the garlic to burn!

3. 3

   While the mushrooms are browning, cook the pasta according to packet instructions / your preferences.

4. 4

   When the mushrooms are ready add a splash of sherry or wine and bubble for a minute. Then add the cream and bring to a gentle bubble. Season with salt and pepper, then add the chopped parsley and stir to mix together.

5. 5

   When the sauce is ready, drain the pasta and tip it into the creamy sauce along with a few splashes of the cooking water. Stir to combine.

6. 6

   Serve scattered with lots of grated parmesan, a few twists of black pepper and a sprinkle of parsley.