Creamy Garlic Mushroom Pasta

2 standard portions

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Ingredients

• 200 g Pasta (I used farfalle but any shape will work.)
• 1 tbsp Olive Oil
• 3 Garlic Cloves (peeled and finely chopped)
• 250 g Chestnut Mushrooms (cleaned of dirt and sliced)
• 1 tsp Thyme
• 60 ml White Wine
• 150 ml Double Cream
• ½ tsp Dijon Mustard (optional)
• 50 g Parmesan (grated)
• 2 tbsp Parsley (finely chopped)
• ½ tsp Salt
• ¼ tsp Black Pepper

Method

1. Bring a pan of salted water to the boil and cook the pasta to al dente. Reserve a cup of pasta cooking water, drain, and set aside.
2. Heat the olive oil in a shallow casserole and fry the chopped garlic, sliced mushrooms, and thyme on a high heat for 3 minutes until the mushrooms are tender.
3. Pour in the wine to deglaze the pan, then add the double cream, dijon mustard if using, grated parmesan, chopped parsley, salt, and pepper. Simmer the creamy garlic mushroom sauce for a couple of minutes.
4. Add the pasta back into the pan and as much pasta cooking water as you need to make a glossy sauce.
5. Warm through and serve the pasta with more grated Parmesan and chopped parsley.