Easy mushroom, soft cheese & walnut pasta

Heat a dry frying pan, add the walnuts and toast over a low heat for 2-3 minutes, until golden. Roughly chop and put to one side.

Add the oil to the same pan, set over a medium heat and soften the shallots, or onion, and garlic until translucent (about 3-4 minutes). Meanwhile, pulse the mushrooms in a food processor, or use a knife, until finely chopped.

Add the mushrooms to the pan and toss everything well. Arrange in an even layer and cook, uncovered, over a medium-high heat, undisturbed, for 5 minutes. Stir well, rearrange into an even layer again and repeat for 5 more minutes, until golden and dried out. Mixing too much will stop the mushrooms from browning, so patience is key. While the mushrooms cook, boil the pasta according to pack instructions.

Sprinkle the mushroom mixture with the salt and add the soft cheese, lemon zest and juice. Stir well. Reduce the heat to low, stir until the cheese has melted, then remove.

Drain the pasta, reserving the cooking water. Add it to the mushroom mixture and toss well to combine. Use a slosh of cooking water to bring everything together and coat the pasta in a glossy, creamy sauce. Divide between 2 bowls. Finely chop the herbs. Sprinkle the pasta with the chopped roasted walnuts, herbs and plenty of black pepper, then serve.