The perfect vegetarian comfort food recipe. Creamy sauces work well with ribbon pastas like fettuccine or tagliatelle.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4



Ingredients:

300g fettuccine – or a long ribbon pasta such as tagliatelle
1 tsp salt
1 tbsp olive oil
25g butter
1 red pepper, sliced
400g mixed mushrooms, wiped and sliced
2-3 garlic cloves, crushed
300ml double cream
150ml crème fraîche
Salt and black pepper
4 tbsp freshly grated Parmesan
60g whole pitted black olives
2 tbsp chopped flat leaf parsley

Method:

1. Bring a 20cm AGA Stainless Steel Saucepan filled with water to the boil on the boiling plate or induction on high. Add the pasta, salt and olive oil and cook, until pasta is al dente. Check the directions for the time required – usually 10-11 minutes.

2. Melt the butter in a 24cm AGA Cast Aluminium Sauté Pan on the simmering plate or induction on medium. Add the pepper and fry until softening. Stir in the mushrooms and stir fry for a few minutes until softening. Add the garlic, stir and cook for a further minute.

3. Stir in the cream and crème fraîche, taste and season. Allow the sauce to slowly bubble for 4-5 minutes, then stir in the Parmesan, olives and chopped parsley.

4. Drain the pasta, (save a little of the pasta water in case the sauce is a little thick) and mix with the creamy mushroom sauce. Divide between the pasta bowls, garnish with parsley and a few olives. Enjoy while warm.