Creamy Mushroom Pasta

• Prep time: 10 minutes
• Cook time: 10-15 minutes
• Total time: 25 minutes

Servings: 2 people

Ingredients

• ¼ onion, finely chopped
• 1 garlic clove, finely chopped
• 40g chestnut mushrooms, finely chopped
• 5g porcini mushrooms, soaked for at least 10 minutes and finely chopped
• 50ml white wine
• 75ml double cream
• 20g parmesan, finely grated
• 1tbsp fresh flat leaf parsley, finely chopped
• Extra Virgin Olive oil
• Salt and pepper
• 150-175g pasta of your choice

Instructions

1. Depending on the pasta you are using, you may want to start cooking this as you begin the sauce. If you’re using dried pasta that takes about 10 minutes to be cooked al dente, start it at the same time you start the sauce.
2. Add a tbsp of olive oil to your pan, and on a low heat cook the onions for 5 minutes, I also always add a little salt at this point. Then add the garlic and cook for a further minute or so. Keep it moving so the garlic doesn’t burn, if the onions need longer add a little splash of water until the onions are soft and translucent.
3. Add the mushrooms and two thirds of the chopped parsley, at this point you may want to drizzle in a little extra virgin olive oil.
4. After about 3 minutes, add a splash of the wine (about 25ml).
5. Briefly remove the pan from the heat while you add the double cream, keep stirring as you add it.
6. Put back on a low heat and season the sauce with a little pepper. If the sauce starts to thicken too quickly either briefly remove from the heat or add a splash of pasta water.
7. Add the parmesan and stir to combine.
8. Drain the pasta and add the pasta to the sauce. Stir to combine and serve with a sprinkle of the remaining parsley and a little extra parmesan if desired.