Mushroom & Sage Pasta

Press GO to unleash the MOB step by step feature.

Step 1.

Finely dice the onions, slice the mushrooms and crush the garlic.

Step 2.

Pour some olive oil in the pan, add the onions and a pinch of salt, then cook for around 10 minutes until they start to go transparent. Then add the garlic and sage and cook for a further 2 minutes.

Step 3.

Add the mushrooms to the pan and give everything a good mix so that the mushrooms are coated. Whack in the butter and allow it to melt into the mixture then give it a good stir.

Step 4.

Once the butter has melted add the crème fraîche, give it a mix and then let it simmer for about 10 minutes until the sauce starts to pick up some colour.

Step 5.

While the sauce is simmering, get your pasta on.

Step 6.

To finish off the sauce add the parmesan and a good splash of pasta water, but save some for later, and then season well with generous amounts of pepper and salt to taste.

Step 7.

Add the pasta to the sauce and give it a good stir. Plate it up with another sprinkle of parmesan and garnish with a little sprig of sage. Serve and enjoy!

Make sure the sage doesn’t burn.

500g Mushrooms
1 Onion
1 Clove of Garlic
Small Bunch of Sage
600g Crème Fraîche
20g Salted Butter
400g Conchiglie Pasta
150g Parmesan
Salt
Pepper
Olive Oil