I had been thinking about doing this all day. There is nothing better than thinking about what’s in the cupboards and how they could go together. Again, this is a very simple, quick and easy dish. Low effort but maximum flavour. I found myself on my own so I made it for one but the quantities could easily be multiplied. Having said that all the quantities are up to you depending on how you like it.
Ingredients for one:
150g Chestnut mushrooms
200g Cream cheese
1 Big clove of garlic
A sprinkling of dried thyme
Sea salt and cracked black pepper
A good handful of dried egg pasta (I used a tagliatelle variety so it could be coated in all the sauce)
A glug of olive oil
A good grated of Parmesan for the finish
Put a medium pot of salty water on the hob to boil. Once there add the pasta and keep an eye on it.
Slice the mushrooms up and put a little olive oil in a medium frying pan and throw them in on a medium/high heat. Finely chop the garlic and add that to the pan. Add some freshly cracked black pepper and a good sprinkle of thyme too and give it a good toss in the pan. Turn the heat down a little and check the pasta.
The pasta will only take about three mins to cook. Once soft turn the heat off and leave a minute in the water. Add the cream cheese to the pan of mushrooms and stir until it’s melted and creamy. Drain the pasta and add it to the frying pan. Give it a good mix so all the pasta is coated and plate up. Grate the Parmesan on top and enjoy!