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    Rosemary mushroom pasta

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    Rosemary mushroom pasta

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 2

    Ingredients

    200g No.1 Fusilloni
    2 tbsp olive oil
    15g salted butter
    2 cloves garlic, finely chopped
    1 red chilli, finely chopped (deseeded, if liked)
    250g chestnut mushrooms, thinly sliced
    3 sprigs rosemary, leaves only, chopped, plus extra sprigs to serve (optional)
    2 tsp white wine vinegar 
    60ml double cream
    40g Parmigiano Reggiano

    Method

    1 Cook the pasta in a pan of salted boiling water according to pack instructions. Meanwhile, heat the oil and butter in a large frying pan and, once foaming, add the garlic and chilli and cook for 1 minute, until light golden. Add the mushrooms and cook over a high heat until golden and any liquid released has evaporated (about 6 minutes). Stir in the rosemary and season.

    2 While the pasta is cooking, scoop out 1 ladleful of pasta water and add to the mushrooms with the vinegar and cream. Simmer for 4-5 minutes, until you have a thick, creamy sauce. With a slotted spoon, scoop out the cooked pasta from the water and add to the mushrooms. Mix well, then divide between 2 warm bowls. Serve scattered with the cheese and extra rosemary sprigs, if liked. 

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