Ingredients
2 tablespoons unsalted butter
3 cloves garlic, minced
500g mushrooms, thinly sliced
300ml cup full fat cream
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
100g parmesan
Fresh parsley
Method
Cook pasta according to packet instructions. Drain, keeping a mug full of the water and set aside.
Melt butter in a large pan over medium heat. Add garlic and mushrooms. Cook stirring occasionally until tender and browned about 5-6 minutes.
Stir in cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.
Stir in pasta and parmesan. Adding a little cooked pasta water if sticking to pan.
Serve immediately, garnished with parsley.