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Method Prep:15min › Cook:15min › Ready in:30min
Over a medium heat heat up the olive oil and butter in a large pan (wok style is best). Add the garlic, cooking for about a minute. Add the mushrooms and season with the pepper, cook until mushrooms are ready to eat.
Once that is done add a generous amount of white wine - this can be from a small glass to a third of the bottle - depending on taste. Simmer the wine until reduced by about half.
While simmering, cook the pasta in a large pan - remember to add a little salt to the water.
Once the wine has simmered, add the double cream and Parmesan - about 5 tablespoons, but you can add more if you like. Simmer until the mixture has become thick. Season to taste.
When the pasta is cooked, drain and mix into the creamy sauce. Serve.
You can reduce the cream if you like. Also goes well with garlic bread and the leftover wine. Add a little grated Parmesan at the table, and pepper.