A rich, creamy and comforting mushroom pasta that is oh-so tasty whatever the weather, and with only a few, simply ingredients needed, it’s the perfect meal to whip up when you need a soothing pick-me-up.
25g/1oz unsalted butter, chopped
1 tbsp olive oil
½ onion, finely chopped
1 garlic clove, finely chopped
1 Portobello mushroom, chopped
50ml/2fl oz white wine
50ml/2fl oz double cream
1 tsp chopped fresh parsley
100g/3½oz pasta (any), cooked according to packet instructions
25g/1oz pine nuts (optional)
salt and freshly ground black pepper
Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
Add the mushrooms and cook until soft. Season well with salt and pepper.
Add the white wine and cook until the volume of liquid has reduced by half.
Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again.
Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts if using.
Step 6. Tuck in and enjoy!