Creamy Sherry & Cheese Sauce

Delicious stirred through pasta as a pasta sauce. Can also be drizzled over chicken or pork. Creamy and thick and the addition of the chopped onion, mushroom and pancetta makes it quite substantial and filling. The amount of sherry is an estimation of what I use, feel free to be more generous if you prefer :-) Spend a little extra time on preparation to make sure the onion and mushrooms are really really finely chopped and sliced. This will serve 2 as a pasta sauce but many more as just a sauce to drizzle over meat.

• Ready In: 22 mins
• Serves: 2

Ingredients

• 1  onion
• 150  g mushrooms
• 1  garlic clove
• 250  g cream cheese
• 50  g sherry wine
•  mixed herbs
• 1  tablespoon extra virgin olive oil
• 50  g pancetta

Directions

1. Saute the onion, garlic, mixed dried herbs and diced pancetta in the olive oil until the pancetta is cripsy and the mushrooms and onion are softened and browning slightly.
2. Add the sherry and boil until reduced by around half.
3. Turn the heat off and let it cool until just WARM but no longer boiling hot and stir in the cream cheese until the sauce is well mixed and takes on a nice creamy consistency.
4. Serve warm over pasta. Can also be chilled and reheated if not needed immediately.