Best Creamy Mushroom Pasta Sauce

Get your pasta cooking in a pot of well salted water. Reserve a cup of pasta water before draining incase you need it.

Heat the olive oil and butter in a large fry pan over medium high heat.

Add the mushrooms, toss them in the butter and oil then leave alone to brown 5 - 7 mins, turning once or twice.

Turn the heat down slightly then add the garlic and herbs and cook for a minute or so but don't let the garlic brown. Season with a good pinch of salt.

Add the wine and let it bubble for 3 mins or until slightly reduced.

Add the cream, giving it a good mix. You don't want it to boil, it should just be at a nice gentle simmer the whole time.

Move the mushrooms to one side of the pan and add the parmesan to the cream in 2 - 3 seperate lots, mixing in between each addition to let it melt.

Add the lemon juice and black pepper and whisk in quickly. If you ever have problems with lemon curdling your sauces then add it in at the end with the pasta.

Let it gently simmer for a 2 - 3 mins until it thickens slightly, you want it quite saucy as the pasta will thicken it up so don't let it bubble too long.

Add your cooked pasta straight in and let it gently bubble away for a minute or so.

Add a splash of pasta water if you need to loosen the sauce then toss the chopped parsley through and serve.

Top with extra parmesan, lemon zest and lots of freshly cracked pepper.

It might seem too saucy in the pan but pasta dried up QUICK. You want it on the saucier side in the pan so by the time you serve, it's perfect.