150g dried penne
1 tbsp olive oil
2 cloves of garlic
250g brown mushrooms, sliced
25g parmesan cheese
2 heaped tablespoons crème fraiche
Step 1: Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, peel and finely slice the garlic.
Step 2: Place it in a large non-stick frying pan on a medium-high heat with a tablespoon of olive oil, followed 1 minute later by the mushrooms. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
Step 3: Toss the drained pasta into the mushroom pan with a splash of reserved cooking water
Step 4: Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan