INGREDIENTS
200g of pasta (Photo shows 3 colour fettuccine)2 tbsp butter
1/2 tbsp olive oil
300g mushrooms , sliced
2 garlic cloves , minced
1 stock cube, chicken or vegetable
2 cups of reserved pasta water
200ml cream
1/3 cup grated parmesan. plus more for serving
1/2 tsp salt
1/2 tsp pepper
METHOD
Cook pasta al dente. Before draining, reserve 2 cups of the pasta water, then drain and rinse in cold water to stop the pasta cooking further.
Add the stock cube to the reserved pasta water and stir to dissolve.
Melt the butter with the oil in a large pan or wok over medium heat. Add the mushrooms and fry, stirring regularly.
When the mushrooms begin to turn golden (about 4 mins), add the garlic and fry for 1 more min.
Add the pasta water stock to the pan and scrape anything stuck to the pan into the sauce. Now add the cream, parmesan, salt and pepper. Simmer for 2 minutes, stirring regularly.
Transfer the pasta into sauce, toss for 1 – 2 minutes until the sauce coats the pasta. Add a little more water if needed.
Serve with more parmesan of wanted.
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