Ingredients

• 30g Parmesan cheese, grated
• 1 sprig thyme, leaves picked
• 200g pappardelle
• 2 tbsp olive oil
• 3 cloves garlic, sliced
• 300g mixed mushrooms, including some wild ones if possible
• 100g mange tout, sliced diagonally
• 100ml white wine
• 100ml double cream
• handful flat leaf parsley, chopped

Method

1. Preheat the oven to 180C/fan 160C/ gas mark 6. Line a baking tray with parchment. Combine the cheese with the thyme leaves and a little black pepper. Place spoonfuls onto the baking tray spaced a little apart – don’t press them down as they will melt and spread naturally. You should have around 8. Bake for 8-10 minutes until golden and bubbling. Leave to cool on the tray, carefully peeling off when cool.
2. Bring a large pan of water to the boil, add the pasta and cook according to the pack instructions. Drain.
3. Meanwhile, heat the oil in a large frying pan, add the garlic and cook for around 2 minutes until golden. Remove from the pan with a slotted spoon and set aside. Add the mushrooms to the pan and cook for 5 minutes until their juices have been released. Add the mange tout and cook for another 2 minutes until the juices have evaporated. Pour over the wine, let it bubble up and cook for a minute then stir in the cream and parsley. Heat through then toss in the pasta, season, stir well and let it sit for a minute before serving in big bowls with the parmesan crisps alongside.

Wine pairing

Mushrooms are versatile, and can be paired with both red and white wines. So why not try a Pinot Noir in the cooler winter months or perhaps a light Pinot Blanc when the weather gets warmer.