Creamy Mushroom and White Wine Pasta Sauce

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

160 g (~ 5 1/2 oz) pasta (I used farfalle)

1 Tbsp butter

1 Tbsp olive oil

1 onion, (finely diced)

250 g mushrooms (I used chestnut mushrooms)

3 cloves garlic, (minced)

250 ml (~ 1 cup) dry white wine

1/2 vegetable stock cube, (crumbled)

125 ml (~ 1/2 cup) cream (I used single cream)

Black pepper

Few sprigs fresh parsley, (chopped)

Directions

Boil the pasta in plenty of water until cooked al dente - approximately 12 minutes.

Meanwhile, melt the butter with the oil in a frying pan over a medium heat, and add the chopped onion. Cook for a few minutes, until slightly soft and fragrant, then add the mushrooms and the minced garlic. Cook for a further 5 minutes, until the mushrooms and onion are soft.

Next, add the white wine to the pan with the mushrooms, and raise the heat a little (medium-high), to bring the wine to a simmer. Crumble the stock cube into the liquid, allowing it to dissolve. Cook for a few minutes, in order to cook off the alcohol.

Turn the heat back down to medium-low, and stir in the cream. Add plenty of black pepper and most of the fresh parsley (save a little back for garnish), and mix to combine.

Nutrition

• Serving Size: 1 portion
• Calories: 679 kcal
• Total Fat: 26.7 g
• Saturated Fat: 11.9 g
• Cholesterol: 123 mg
• Sodium: 77 mg
• Total Carbohydrate: 78.5 g
• Dietary Fiber: 3.6 g
• Total Sugars: 7.3 g
• Protein: 19.6 g