Creamy cheesy mushroom pasta

Lazy supper tonight – super-easy mushroom pasta in a creamy sauce.

Serves 4
About 8 mushrooms
1tsp thyme
Olive oil
2 cloves garlic
150g light cream cheese
Drop of milk
Grated cheddar to taste
Black pepper to taste
Frozen peas

Peel and slice the mushrooms, then fry in a tiny bit of olive oil with the thyme and garlic over a low heat, until they cook right down.

Once they are cooked down, add a splash of wine (either colour). Put the pasta on to boil. Stir the cream cheese into the mushrooms and cook over a low heat while the pasta cooks, until creamy and slightly thickened. Add frozen peas to the pasta 3mins before it’s done.

Mushrooms make everything grey and unappetising – the sauce is tasty though!

Grate some cheese and stir it into the sauce. Add black pepper to taste. Drain the pasta and peas, and stir them both into the sauce. Serve with more grated cheese on top.

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