Cheesy Mushroom Pasta

200 g spaghetti
2 tbsp EVOO
40g butter
300g Portabellini mushrooms
Salt to taste
Black pepper to taste
3 sprigs of thyme
1 tsp crushed garlic
1/2 cup freshly grated parmesan
Flat leaf parsley, to serve
Parmesan shavings, to serve

Bring a large pot of salted water to a boil. Add the spaghetti to the pot and cook per packet instructions. Reserve 1 cup of pasta water.

Add the olive oil and butter to a large pan on medium heat. Add the mushrooms and cook until the liquid has evaporated, and the mushrooms start to brown.

Add salt, pepper, and garlic; allow to cook for a further minute or two.
Add the cooked spaghetti to the mushrooms, and about 1/2 cup of the reserved pasta water followed by the parmesan.

Toss gently to combine, and you’ll notice the sauce will thicken. Add an extra splash of pasta water if the pasta is too dry.

Add salt and pepper if needed, and serve immediately with shavings of parmesan and parsley. Enjoy!

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