Cook the pasta in a pan of boiling salted water
according to the packet instructions, then drain,
reserving a mugful of cooking water.
Meanwhile, peel and finely slice the garlic. Place
it in a large non-stick frying pan on a medium-
high heat with 1 half a Tbsp of EVOO, followed 1
minute later by the mushrooms, tearing up any
larger ones. Season with sea salt and black
pepper, and cook for 8 minutes, or until golden,
Toss the drained pasta into the mushroom pan with
a splash of reserved cooking water. Finely grate
in most of the Parmesan, stir in the creme
fraiche, taste, season to perfection, and dish up,
finishing with a final grating of Parmesan.
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