Creamy mushroom pasta

Dinner with 11 ingredients.

Servings: 4

Total time: 40 minutes

Ingredients

• 200 millilitre double cream
• 1 lemon zest only
• 1 garlic clove finely grated
• 100 millilitre dry white wine
• 1 onion finely chopped
• 0.5 small bunch parsley finely chopped
• 1 tablespoon butter
• 250 gram button chestnut mushroom sliced
• 300 gram tagliatelle or linguini
• 200 gram parmesan (or vegetarian alternative), grated, plus extra to serve
• 2 tablespoon olive oil

Method

1. Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
2. Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
3. Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
4. Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.