Creamy Mushroom Pasta

Method

1. Rinse 200g of button mushrooms and 100g of king oyster mushroom quickly in cold water, pat them dry with paper towels and slice them into bite sized pieces. Peel the onion, rinse it and dice it. Peel the garlic, crush it and mince it. Wash the parsley and chop it finely. Grate the parmesan and set it aside.
2. Leave 200ml of whipping cream and 100ml of unsweetened oat milk out for 5 minutes to take the chill off, so they do not shock when they hit the sauce.
3. Bring 500ml of water to the boil with a little salt and olive oil, cook 300g of pasta for 7 to 9 minutes, then drain, rinse it quickly under cold water and toss it with a little olive oil so it does not stick.
4. Set a pan on the stove, melt 30g of unsalted butter with a little olive oil, then fry the garlic and onion until fragrant.
5. Add the mushrooms and cook over high heat, stirring quickly so they stay firm and do not release water, then season with 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper.
6. Lower the heat, pour the cream and oat milk into the mushrooms and stir gently until the sauce begins to thicken.
7. Add 30g of parmesan and stir until it has melted completely, then adjust the seasoning if needed.
8. Add the cooked pasta to the sauce and toss gently so it coats evenly, taking care not to break the strands.
9. Scatter over the chopped parsley, turn off the heat and let the pasta sit for 1 to 2 minutes before serving.

Tips

• Whipping cream at 35 percent fat gives the richest taste, while non dairy cream splits easily when cooked.
• High heat and quick stirring keep the mushrooms from releasing water.
• A sauce made with oat milk runs slightly thinner, so lower the heat and stir another 1 to 2 minutes to thicken it.
• Parmesan is sold in larger supermarkets. Without it, use dry grated cheddar, though the sauce will taste less salty.