Pasta with mushroom sauce

Serves 4

Ingredients:

4 tbsp olive oil

8oz (225g) mushrooms, finely chopped

4½oz (125g) small whole mushrooms

4½oz (125g) wild mushrooms, sliced

½ cup dry white wine

3 garlic cloves, finely chopped

sea salt and freshly ground black pepper

handful of fresh flat-leaf parsley, finely chopped

pinch of mild paprika

1 cup heavy whipping cream

12oz (350g) pappardelle or tagliatelle

Method:

1 Gently heat the oil in a large frying pan, add all the mushrooms, and cook over low heat for 5 minutes, until they begin to release their juices. Add the wine, raise the heat, and allow to bubble for a couple of minutes. Add the garlic and lots of pepper.

2 Reduce the heat, stir in the parsley and paprika, then pour in the cream and cook, stirring occasionally, over low heat for 5 minutes.

3 Meanwhile, cook the pasta according to package directions, until tender but still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Taste the sauce and season if needed, then toss with the pasta and serve.

Pasta with mushroom sauce