Chestnut mushroom & thyme pasta

What you’ll need

• 8 oz cultivated chestnut mushrooms, trimmed
• 6 oz dried pasta
• 1 tbsp olive oil
• 1 tbsp butter or vegan butter
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 tsp thyme leaves
• 1/4 cup grated Parmesan, optional
• Salt and black pepper

Allergen notes: Wheat in regular pasta; milk in butter and Parmesan. Check pasta for egg.

Let’s make it

1. Boil pasta according to its packet. Reserve 1/2 cup pasta water before draining.
2. Heat oil in a wide skillet over medium heat. Add mushrooms and cook 10–12 minutes, stirring occasionally, until browned and tender. Add shallot and cook 3 minutes, then garlic and thyme for 1 minute.
3. Add pasta, butter and a splash of pasta water. Toss until glossy, adding water a little at a time. Finish with Parmesan if using, then season.

Use trusted cultivated mushrooms and cook thoroughly. These are culinary recipes, not health treatments. Never use foraged mushrooms.