Creamy mushroom pasta

• olive oil↗2 tbsp tbsp
• butter↗1 tbsp tbsp
• onion↗1

  finely chopped

• button chestnut mushrooms↗250g g

  sliced

• garlic clove↗1

  finely grated

• dry white wine100ml ml
• cream↗200ml ml
• lemon↗1

  zest only

• parmesan↗200g g

  (or vegetarian alternative), grated, plus extra for serving

• tagliatelle↗300g g

  or linguine

• parsley↗½ small bunch

  finely chopped

Step-by-step instructions

1. 1

   Heat the olive oil and butter in a medium saucepan. Sauté the onion over low heat for 10 minutes, or until it becomes soft and translucent.

2. 2

   Add the mushrooms and cook for 10 minutes over medium heat. Add the garlic and cook for 2 minutes. Pour in the wine, bring to a gentle boil and reduce the liquid by half.

3. 3

   Stir in the cream and bring to a gentle boil, then add the lemon zest and parmesan. Season with salt and a generous amount of black pepper.

4. 4

   Meanwhile, cook the pasta according to the package instructions. Reserve 100 ml of the pasta water. Toss the pasta in the skillet with the creamy sauce, adding enough reserved water to loosen it. Add the parsley, divide onto plates and, if desired, sprinkle with extra cheese.