This creamy mushroom and thyme mix is perfect tossed through pasta of any kind. Thyme adds a herbaceous note that perfectly complements the mushrooms and garlic, while the parmesan and cream gives the dish a rich and deep flavour with a creamy finish.
CREAMY MUSHROOM AND THYME PASTA
Serves 2
150g pasta tubes
2 Tbsp butter
1 onion, chopped
3 cloves garlic, sliced
4 field mushrooms, sliced thickly
1 courgette, sliced thinly
1 Tbsp chopped fresh thyme
½ cup cream
Salt and freshly ground pepper to taste
Parmesan to garnish
- 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.
