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Serves 2-4Allergens - dairy, wheat


  • 2 tbsp olive or any cooking oil
  • 250g mushrooms, sliced
  • 1 clove garlic, peeled and roughly chopped
  • 250g dried pasta such as penne, macaroni, or spaghetti
  • 100g Parmesan, grated (or vegetarian Parmesan)
  • 1 tbsp butter, cut into pieces
  • 200ml pasta water*
  • salt and pepper to taste

“You can use cheddar as an alternative to parmesan, or add some cream cheese

What to do

  1. Put a large pot of salted water on to boil.
  2. In a frying pan, heat up 1 tbsp of oil to medium heat. Cook half of the mushrooms
    in a single layer until the edges are brown and starting to crisp, about 3 minutes.
    Give them a toss and continue to cook for 3 more minutes. Just before you
    remove them, add a pinch of salt and pepper. Then with a slotted spoon, set aside
    on a plate and repeat with the remaining mushrooms. Add the garlic in the last 3
    minutes with this second batch of mushrooms.
  3. Meanwhile add the pasta to the boiling water and cook for 1 minute less than
    directed on the package.
  4. Before straining the pasta, save *200ml of the starchy cooking water and set
    aside. You will need this later for the sauce.
  5. Add the pasta back to the large pot and put over low heat with approximately
    50ml of the reserved pasta water, a third of the cheese and the butter stirring
    constantly until the butter and cheese have melted. Add the mushrooms and mix.
  6. Adjust seasoning to taste.
  7. Serve with the rest of the cheese sprinkled on top.