Creamy Garlic Mushroom Pasta

This creamy garlic mushroom pasta is comfort food without the fuss. Golden mushrooms, plenty of garlic and a silky cream and Parmesan sauce coat every strand of pasta, and it is ready in well under 30 minutes.

Ingredients

• 400g pasta, such as penne or tagliatelle
• 500g mushrooms, sliced
• 1 tablespoon olive oil
• 25g butter
• 4 garlic cloves, finely chopped
• 200ml double cream
• 50g Parmesan, finely grated, plus extra to serve
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• Salt and black pepper, to taste
• A small handful of fresh parsley, chopped, to serve

Method

1. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions until just tender. Reserve 150ml of the pasta water, then drain.
2. Meanwhile, heat the olive oil and butter in a large frying pan over a medium-high heat. Add the mushrooms in a single layer and cook for 6 to 8 minutes, without stirring too often, until golden.
3. Add the garlic and thyme and cook for 1 minute, until fragrant.
4. Pour in the double cream and simmer gently for 2 to 3 minutes, until slightly thickened.
5. Stir in the Parmesan until melted, then season with salt and plenty of black pepper. Loosen the sauce with a splash of the reserved pasta water if needed.
6. Add the drained pasta to the pan and toss well so every strand is coated. Serve at once, topped with extra Parmesan and parsley.

Tip: Do not crowd the mushrooms, or they will steam instead of browning. Cook them in two batches if your pan is small.