Pasta With Lemon & Sage Mushrooms - cooking recipe

Ingredients

5 ounces pappardelle pasta (or other long pasta)
8 ounces chestnut mushrooms, sliced
1 ounce butter
1 garlic clove, crushed
4 sage leaves, shredded
1 lemon, juiced
salt and pepper

Preparation

Cook the pasta according to pack instructions.
Soften the mushrooms in the butter, add the garlic, cook for a few minutes then stir in the sage and lemon juice.
Drain the pasta, reserving 1 tbsp of cooking liquid, then toss everything (including cooking liquid) together and season with salt and pepper.