A perfect, warming, meat-free lunch or supper dish. (Make it vegan by swapping out the cream and Parmesan for plant-based alternatives).

Ingredients (to serve four):

– 350g fresh or dried fettucine pasta

– 250g chestnut mushrooms, sliced

– 1 small onion, finely diced

– 2 cloves garlic, minced

– 1 tbsp olive oil

– 250ml double cream

– 50g Parmesan cheese, grated

– Fresh parsley, chopped

– Salt and pepper to taste

Instructions:

1. Cook the fettucine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

2. In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened.

3. Add the sliced mushrooms to the pan and cook until they release their juices and are browned.

4. Pour in the double cream and stir to combine. Let the mixture simmer for a few minutes until slightly thickened.

5. Add the cooked fettucine to the pan and toss to coat in the creamy mushroom sauce.

6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

7. Serve hot, garnished with chopped fresh parsley.