180 g dried pasta of your choice
1/4 cup olive oil
200g mixed mushrooms, sliced
1 small onion, finely sliced
2 cloves garlic, finely sliced
pinch salt and pepper
handful of fresh thyme
1 cup sunflower cream (recipe here)
Cook pasta as per packet instructions. Drain, reserving 1/4 cup cooking liquid (for the love of starch, don't rinse your pasta!)
Heat olive oil in a frying pan until medium-hot. Add mushrooms, onion and garlic, salt and pepper and fresh thyme leaves.
Once your mushrooms have some colour on them, add sunflower cream to the frying pan along with 1/4 cup of pasta water. Cook for 3-4 minutes. Taste and adjust seasoning.
Toss through the drained pasta and serve with plenty of black pepper and more fresh thyme leaves.
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