One-Pot Creamy Mushroom Pasta

• 300 g fettuccine, or linguine
• 400 g mushrooms, sliced — mix of button and swiss brown
• 4 cloves garlic, thinly sliced
• 2 cups vegetable stock
• 1 cup water
• ½ cup heavy cream, or creme fraiche
• ½ cup parmesan, finely grated
• 2 tbsp olive oil
• 1 tsp dried thyme
• salt and pepper, to taste

Method

1. 1

   Heat olive oil in a large, deep skillet or pot over medium-high heat. Add mushrooms and cook for 5 minutes until golden — don't stir too much, let them brown.

2. 2

   Add garlic and thyme, cook for 1 minute until fragrant.

3. 3

   Break fettuccine in half and add to the pot along with stock and water. Bring to a boil, then reduce to a simmer.

   Tip · Stir every 2 minutes for the first 8 minutes so the pasta doesn't stick together.
4. 4

   Cook for 12-14 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.

5. 5

   Remove from heat, stir in cream and parmesan. The residual heat will thicken the sauce beautifully. Season with salt and pepper.

6. 6

   Serve immediately in bowls with extra parmesan and a crack of black pepper.