Pappardelle With Creamy Mushroom and Pine Nut Sauce

Anyone who likes mushrooms and enjoys their pasta sweet and creamy should try this. I normally prefer spicier food, but made this for dinner last night and thought it was delicious. I heated the left-overs in the microwave for lunch today, and the sauce tasted even better. I used lite cream and penne rigate in place of the pappardelle. Recipe was recently featured on Australian television cooking show, Fresh.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 375  g pappardelle pasta
• 2  tablespoons olive oil
• 2  garlic cloves, crushed
• 1  onion, chopped finely
• 250  g mushrooms, finely sliced
• 1  cup  cream (250ml)
• 1⁄2 cup parmesan cheese, grated
• 60  g pine nuts, toasted
• 100  g sultanas
•  salt and pepper
• 1⁄4 cup flat leaf parsley, chopped

Directions

1. Cook pasta in a large pot of boiling salted water according to packet instructions until al dente; drain and return to pot.
2. Meanwhile, heat oil in large fry pan over medium heat and cook garlic and onion for 3-4 minutes or until soft. Add mushrooms and cook a further 5 minutes or until just tender.
3. Stir in cream, half the cheese, pine nuts and sultanas and simmer gently until heated through. Season with salt and freshly ground black pepper.
4. Add sauce to hot pasta and stir through flat-leaf parsley.
5. Serve pasta topped with remaining parmesan.