Creamy Mushroom Pasta

A real family favourite, this easy peasy Creamy Mushroom Pasta takes just 20 minutes to make, but tastes like it comes from a fancy Italian restaurant!

📝 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. 1Put 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. 2Add 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. 3While the mushrooms are browning, cook the pasta according to packet instructions / your preferences.
4. 4When 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. 5When 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. 6Serve scattered with lots of grated parmesan, a few twists of black pepper and a sprinkle of parsley.