This creamy mushroom and thyme mix is perfect tossed through pasta of any kind.
Ingredients
| 150 g | Pasta tubes (Main) |
| 2 Tbsp | Butter |
| 1 | Onion, chopped |
| 3 | Garlic cloves, sliced |
| 4 | Field mushrooms, sliced thickly (Main) |
| 1 | Courgette, sliced thinly |
| 1 Tbsp | Fresh thyme, chopped |
| ½ cup | Cream |
| 1 large handful | Grated parmesan cheese, to garnish |
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Directions
- Cook the pasta in a pot of boiling salted water as per packet instructions.
- Heat the butter in a frying pan. Add the onion and garlic, cooking for 3 or 4 minutes to soften. Add the mushrooms and courgette and continue to cook until the mushrooms are soft. Pour in the cream, add the thyme and season generously with salt and pepper. Cook for 4 minutes until the cream boils.
- Serve on the hot pasta tubes with garnish of parmesan.
