Sometimes you just need a big bowl of pasta and this recipe provides just the right amount of naughtiness. Sainsbury's are doing a lovely punnet of wild mushrooms at the moment, but if you can't find them just pick up a mixture. Firstly I caramelised some red onion which creates a lovely rich flavour in the pan before the mushrooms go in. The dish is finished with 'the naughtiness' of double cream and a generous helping of gruyere, I love how the cheese creates a stringy look as you combine the ingredients, it's beautiful and exciting (to me anyway!). Mushrooms are very high in Vitamin D and other nutrients but I would recommend serving this with a big salad to get some green stuff in!
250g farfalle pasta
250g mushrooms, wild or mixed
1 red onions, chopped into strips
3 cloves of garlic, minced
150ml chicken or vegetable broth
125ml double cream
130g Gruyer cheese, grated
A handful of parsley, roughly chopped
Salt and pepper
Heat a glug of olive oil and a knob of butter in a large frying pan over a medium heat, once the butter has melted add the red onion, lightly season and stir. Cook the onions until they are browning and caramelised, then transfer onto a plate.
Boil the water for the pasta and start to cook. Mine will take around 12 minutes.
Meanwhile, using the onion pan, melt a knob of butter and then add the mushrooms and garlic. Season and cook on a medium heat until the mushrooms are tender and all of their natural liquid has evaporated, this should take around 10 minutes.
If you've timed it correctly you should now be able to drain the pasta. Leave in the colander until you need it.
Add the chicken broth to the mushrooms and cook for a few minutes until the liquid evaporates. Now add the onions, pasta, cream, Gruyere cheese and parsley to the pan. Stir the pasta gently, melting the cheese and coating everything evenly. Add seasoning if necessary.
Divide into bowls and enjoy the naughtiness!