Pasta with mushrooms and herbs (egg-free) (lactose free) (gluten free)

Ingredients

• 450 g Champignons, cleaned, sliced
• 300 g Egg-free pasta, gluten free
• 300 g Cream, lactose free
• 4 tbsp Unsalted butter, lactose free
• 3 clove Garlic, minced
• 4 tbsp Parsley, fresh, chopped
• 1 sprig Thyme, fresh, chopped
• 1 tbsp Olive oil
• 1/4 tsp Salt, fresh ground
• 1 pinch Black pepper, fresh ground

Method

1. Cook pasta in pot of boiling salted water for 6 or until al dente. Drain and place aside.
2. Prepare the mushrooms; melt 2 tablespoons of butter over medium-high heat. Add one clove of the garlic and sauté for a minute until fragrant.
3. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
4. Prepare the sauce; add the remaining butter to the pan then melt again over medium-high heat.
5. Add the garlic and sauté for a minute until fragrant. Add chopped thyme then cook for 30 seconds. Add the cream whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
6. Toss the pasta, sauce, and mushrooms together. Add the olive oil then stir in the parsley just before serving.