Ingredients
- 2 tbsp olive oil
- 1 tbsp Salted Organic Butter
- 1 onion finely chopped
- 500gm Swiss Mushrooms
- 1 garlic clove finely grated
- 100ml dry white wine
- 200ml Creme Fraiche
- 1 lemon zest only
- 200g parmesan grated, plus extra to serve
- 1 Pkt Handmade Pasta Chibo Spaghetti
- Parsley, finely chopped to garnish
Method
Heat the oil and butter in a medium saucepan and fry off onion over a low heat until softened and translucent.
Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
Add the cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
To cook pasta, bring a large pot of water to the boil. Add packet of fresh Pasta Chibo Spaghetti, return to boil and cook for 3 minutes or until al dente. Drain, reserving 100ml of the pasta water. Add the cooked pasta into the pan with the creamy sauce and enough of the reserved water to loosen.
Stir through the parsley, divide into bowls and top with extra cheese, if you like.
Enjoy.
