Pacchieri with Chestnut Mushrooms and Mascarpone.

Pasta is probably my favourite Italian ingredient to cook with, there is so much you can do with it. You can take ages preparing a delicious slow cooked ragu, or can quickly rustle up a pasta with chilli and garlic in a matter of minutes. You can use bought pasta, or make your own. Pasta goes with almost every ingredient I can think of. Pasta truly is a versatile ingredient and can turn even the humblest ingredients and produce into something amazing.

2tbsp - Olive Oil

100g - Chestnut Mushrooms, cleaned and sliced

1 garlic clove, sliced

Couple of tbsp Mascarpone Cheese

Dash of cream

100g Pacchieri pasta

Salt and pepper

Chopped flat leaf parsley

Freshly grated Parmesan

To make . . .

1. Heat a dash olive oil in a large pan, add the mushrooms and cook for 3 minutes, so they release their water.

   
   

2. Drain the mushrooms, getting rid of the liquid. Wipe the pan clean, add more oil and the garlic and cook until softened but not coloured.

   
   

3. Add the parsley and mushrooms and cook over for 4–5 minutes. Add the cream, but do not boil, then stir in the mascarpone, season with salt and pepper and stir.

   
   

4. Cook the pasta in a large pan of boiling salted water until just short of al dente, then drain, adding a few spoonful's of pasta water to the mascarpone and mushrooms. Add the pasta, then mix together well to ensure the pasta is well coated with the sauce.

   
   

5. Cook over a low heat for another minute, then serve with grated Parmesan on top..