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Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.
When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
Add the remaining 2 tablespoons of butter to the pan with the onions and melt.
Add the mushrooms, garlic, salt and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.
Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.
Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.
If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.