Creamy Garlic Mushroom Pasta

Ingredients

• 200 g dry fettuccine or linguine
• 200 g mushrooms, thinly sliced
• 3 garlic cloves, minced
• 120 ml cooking cream
• 40 g grated parmesan
• 1 tbsp butter plus 1 tbsp olive oil
• Fresh parsley; salt and pepper
• 60–120 ml reserved pasta water

Method

1. Cook pasta in salted water until al dente; save a mug of cooking water.
2. Sauté mushrooms in butter and oil for 6–7 minutes until golden. Add garlic and cook 30 seconds.
3. Pour in cream and 60 ml pasta water; simmer gently for 2 minutes.
4. Add pasta and parmesan. Toss until glossy, loosening with more pasta water if needed. Finish with parsley and pepper.