So, the first recipe I was going to cook as part of this challenge was supposed to be a lemon-based pasta dish. However, the lemon I was relying on to make this had, to put it mildly, seen better days (ok, it was green and furry). Luckily I already had the necessary ingredients for an alternative dish.
Pasta with Rich Mushroom Sauce
(adapted from Waitrose Magazine)
500g pasta (I like rigatoni for this one)
1 onion, chopped
3 tbsp olive oil
400g chestnut mushrooms, sliced
2 tbsp sherry
200ml creme fraiche
1) Cook the pasta in boiling water
2) Fry the onion in the olive oil then add the mushrooms and fry for 2-3 minutes.
3) Add the sherry and simmer for a minute before adding the creme fraiche and warming through.
4) Mix with the cooked pasta and top with parmesan shavings