1. In a large frying pan heat olive oil and butter on a medium heat.
  2. Add shallots, mushrooms and cook until mushrooms are soft. Add thyme and deglaze pan with brandy. Reduce brandy by half.
  3. Add cream and lemon zest to pan. Cook for 5min. or until sauce is reduced by half. Check seasoning and if needed add salt & pepper.
  4. Cook pasta as per packet directions
  5. Drain and add to pan. Toss pasta through the sauce and serve with shavings of parmesan.

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