Creamy Mushroom Pasta

Creamy Mushroom Pasta

Serves: 4

Ingredients

• 200g wholemeal pasta

• 300g smoked pancetta cubes

• 4 handfuls mushrooms, roughly chopped ( To make this extra tasty, I managed to find some chantarelles but you can use any wild mushroom you can find )

• 1 leek, sliced

• 4 cloves garlic

• 1 tbsp olive oil

• knob butter

• 1 stock cube

• 120ml water

• 180ml double cream

• 120ml milk

• black pepper, to taste

• few sprigs of thyme, stalks removed

• 50g parmesan, grated.

• 4 tbsp sun-dried tomatoes, sliced, optional

• rocket, to serve, optional

Method

- Start by melting the butter in a large pan over medium-high heat. Once melted, add the chantarelles and coat in the butter. Season generouslywitht black pepper. Once softened and cooked, remove to a bowl.

- In the same pan, heat the olive oil. Once hot, add the leeks. When they have softened, add in the garlic and thyme, stir briefly before adding in the mushrooms. Stir everything together.

- At this point you can cook the pasta.

- Add in the stock and and reduce slightly before adding in the cream and milk. Season well with black pepper. Stir through two handfuls of the parmesan into the sauce.

- When the pasta is cooked, drain it then stir it into the sauce and cook until the sauce clings to the pasta. Add more cream/milk if it looks too dry. Stir in the sun-dried tomatoes, if using.

- Serve with a bit more thyme/cheese, rocket and I liked this with some tabasco!