1. Heat a large frypan over medium/high heat. Add butter and olive oil. Add mushrooms and sauté for 2 minutes.
  2. Add garlic and thyme and sauté for 1 minute. Add white wine and allow to reduce by half then add chicken stock and allow to reduce by half again. Add cream and reduce until sauce is thick.
  3. Meanwhile, cook pasta in a pot of boiling salted water, as per packet directions retaining 1 cup of the pasta cooking water.
  4. Add the cooked pasta to the sauce and toss to combine, adding a little pasta water if required to loosen the sauce.
  5. Garnish with chopped parsley and serve and enjoy with family and friends!

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