Ingredients:
- 160g/ 6oz farfalle / fettuccine / pasta of your choice
- 2 tbsp (30g) unsalted butter
- 1/2 tbsp olive oil (Note 2)
- 300g/ 10 oz mushrooms , sliced 1/3 cm / 1/8" thick (white, cremini/swiss brown)
- 2 garlic cloves , finely chopped
- 1/2 cup (125 ml) Pure Coastal Sauvignon Blanc
- 1/2 cup (125ml) chicken or vegetable stock
- 3/4 cup (185ml) thickened cream
- 1/3 cup (30g) parmesan , finely grated
- 1/2 tsp pepper
- Salt to taste
To serve:
- Extra parmesan , for serving
- Parsley , roughly chopped (optional)
Instructions:
- Cook pasta in salted water for 1 minute less than time per packet to get it al dente
- Melt butter and heat oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is light golden.
- Add Pure Coastal Sauvignon Blanc and stir. Simmer until the wine has evaporated.
- Add broth, cream, parmesan, salt and pepper. Stir regularly for 2 minutes
- Add pasta to the sauce and toss for 1-2 minutes until the sauce has coated the pasta.
- Garnish with parsley and serve with extra parmesan!