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Ingredients
375g brown portobello mushrooms sliced into large pieces
4 cloves garlic finely chopped
150g unsalted butter
3 cups of full cream milk
1 1/2 cup parmesan cheese for serving
Fresh chives finely chopped for serving
Cracked pepper to serve
Method
Add garlic and mushrooms with 2 tbs of butter and sauté until soft and browned - 10 - 15min. Add the cream and the rest of the butter and simmer over low heat.
Cook pasta as per package directions. Making sure it's al dente and reserve a little of the water.
Add the pasta to the mushroom sauce in the pan and toss to evenly spread. Add parmesan and reserved pasta water as you need to create the right consistency.
Serve with fresh chives and cracked pepper
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