Recipe: Creamy Mushroom Pasta

Creamy Mushroom Pasta
Serves 1

255g/9oz pappardelle pasta
2 tbsp olive oil
1/3 red onion, peeled and diced
85g/3oz mixed exotic mushrooms
120ml/4fl oz white wine
120ml/4fl oz cream
3 tbsp fresh flat leaf parsley, chopped

Bring a large saucepan of salted water to the boil. Preheat a medium saucepan. Add the pasta to the water and boil according to directions on packet. Heat the oil in the second pan. Add the onion and saut for 2 minutes. Add the mushrooms and saut for 2 minutes, or until soft. Pour in the wine and stir well to collect the onion and mushroom juices. Pour in the cream and leave to simmer for 2-3 minutes. Drain the pasta. Remove the sauce from the heat and combine immediately with one-third of the pasta (reserving the rest of the pasta for 2 additional recipes). Add the parsley and toss the pasta well. Serve the pasta in a large shallow bowl.