Pappardelle pasta with mushrooms
Wide ribbons of pasta compensate for a lack of ingredients, making this a cheap meal. Despite the austerity of no sauce except the mushroom juices, there is still something earthy and elegant about this
- Clean the mushrooms, then slice thickly. Slice the onion thinly. Heat the butter and olive in a frying pan, then add the onion and cook until translucent. Add the mushrooms and cook over a high heat. Chop the garlic and add to the pan. Season with salt and pepper. Keep the heat high so that the mushrooms develop a light crust and a full flavour.
- While the mushrooms are cooking, bring a deep saucepan of salted water to a vicious boil, then slide in the pasta. Cook until tender to the bite - about 8-10 minutes.
- Drain the pasta but do not rinse, then add to the mushroom mixture. Stir the parsley and parmesan through the pasta, then toss.