Pappardelle With Creamy Mushroom And Pine Nut Sauce - cooking recipe

Ingredients

375 g pappardelle pasta
2 tablespoons olive oil
2 garlic cloves, crushed
1 onion, chopped finely
250 g mushrooms, finely sliced
1 cup cream (250ml)
1/2 cup parmesan cheese, grated
60 g pine nuts, toasted
100 g sultanas
salt and pepper
1/4 cup flat leaf parsley, chopped

Preparation

Cook pasta in a large pot of boiling salted water according to packet instructions until al dente; drain and return to pot.
Meanwhile, heat oil in large fry pan over medium heat and cook garlic and onion for 3-4 minutes or until soft. Add mushrooms and cook a further 5 minutes or until just tender.
Stir in cream, half the cheese, pine nuts and sultanas and simmer gently until heated through. Season with salt and freshly ground black pepper.
Add sauce to hot pasta and stir through flat-leaf parsley.
Serve pasta topped with remaining parmesan.