مكرونة كريمية بالثوم والفطر

Ingredients

• 320 g dried fettuccine or tagliatelle
• 1 tablespoon olive oil
• 25 g unsalted butter
• 400 g brown mushrooms, sliced
• 4 cloves garlic, finely chopped
• 1 tablespoon fresh or 1 teaspoon dried thyme
• 150 ml double cream
• 50 g finely grated vegetarian hard cheese, plus extra to serve
• 1 teaspoon lemon juice, or to taste
• to taste salt and black pepper
• 2 tablespoons, optional chopped parsley

Instructions

1. Bring a large pot of salted water to the boil. Cook pasta until just al dente. Before draining, reserve about 250 ml pasta water.
2. Heat olive oil and butter in a wide pan over medium-high heat. Add mushrooms in a single layer where possible and cook 6–8 minutes until browned and their liquid mostly evaporates.
3. Lower heat to medium. Add garlic and thyme and cook 30–45 seconds without burning the garlic.
4. Pour in cream and gently simmer for 2 minutes. Stir in the cheese until melted.
5. Add drained pasta and toss. Add reserved pasta water a little at a time until the sauce coats the pasta. Season with pepper, salt if needed and lemon juice.
6. Serve immediately with parsley and extra cheese if desired.