Ingredients:

150g dried pasta of your choice
2 cloves of garlic
1 teaspoon vegetable oil
250g mushrooms
Black pepper, to taste
25g Parmesan cheese
2 heaped tablespoons of half fat crème fraiche

Method:

1. Cook pasta as per packet instructions (usually about 10-12 minute)
2. Meanwhile, peel and crush or finely slice the garlic and clean the mushrooms
3. Heat a teaspoon of vegetable oil in a frying pan, over a medium heat
4. Add the garlic and cook for 1 minute, then add the mushrooms and some black pepper. Cook for 5 minutes or until golden. Stir regularly
5. Drain the pasta (but reserve a mugful of the cooking water). Add the pasta to the frying pan with the mushrooms and add a tablespoon or 2 of the pasta cooking water. Stir to mix together
6. Grate 20g of the parmesan straight into the frying pan, with the pasta and mushrooms, and then stir in the crème fraiche. Add a touch more black pepper, if you’d like
7. Serve and grate the last 5g of the Parmesan cheese between both servings

* Any leftovers can be kept in the fridge to eat for up to 2 days later.

* If you don’t have crème fraiche you can use the same amount of low fat cream cheese instead

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