Ingredients

Zafarelli Spaghetti No. 4 500g
1 tbsp olive oil
40g butter
2 shallots, finely chopped
3 garlic cloves, finely chopped
6 sage leaves, finely chopped
400g Swiss brown mushrooms, roughly chopped
Sea salt & cracked black pepper
⅓ cup white wine
1 cup chicken or vegetable stock
½ cup cooking cream
⅓ cup grated parmesan

Method

1. Heat a large frypan over medium-high heat and add the olive oil and butter.
2. Once the butter has melted, add the shallots, garlic, and sage. Sauté until softened.
3. Add the mushrooms and cook until they release their moisture. Continue cooking until the moisture evaporates. Season with salt and pepper.
4. Pour in the wine and reduce by half.
5. Add the stock and reduce by half.
6. Stir in the cream and cook until the sauce thickens to a creamy consistency.
7. Meanwhile, cook the pasta in a pot of boiling salted water according to packet instructions, reserving a little pasta cooking water.
8. Add the cooked pasta to the pan and toss to combine, adding a splash of pasta water if needed to loosen the sauce.
9. Serve garnished with grated parmesan.