2 Tbs. oil 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 8oz/225g button mushrooms, wiped and sliced good dash of mushroom ketchup 3 Tbs. double cream 2 Tbs. freshly grated Parmesan 1 Tbs. freshly snipped chives salt and freshly ground black pepper squeeze of lemon juice 12oz/350g fresh egg tagliatelle (or use dried) extra Parmesan, coarsely grated, for decoration
Instructions
1) Heat the oil and fry the onion and garlic until softened. Stir in mushrooms and cook for a further two minutes. Add mushroom ketchup, cream and Parmesan. Stir in chives and bring to bubbling point for 1 minute. Season with salt and freshly ground black pepper and add a squeeze of lemon juice.
2) Cook pasta in lightly salted water for 2-3 minutes if it's fresh, or according to instructions on packet for dried egg noodles. Drain.
3) Toss heated sauce through pasta and serve on a platter, topped with freshly grated Parmesan.
