Creamy mushroom pasta is all about delicious mushrooms so choose your favourite and add it in!

Start by adding approx. 5L water to a large pot and leave on high to boil.

Chop the mushrooms into smaller pieces and crush the garlic cloves so they are ready to add to the base.

To make your creamy mushroom pasta, first put your pan on the stove at a low to medium heat and add (approx.) 3 tablespoons of good quality extra virgin olive oil.

Once the oil starts to warm, add the garlic (crushed or chopped) and stir.

After around one minute, the garlic will start to turn golden and you can add your mushrooms.

Stir the creamy mushroom pasta sauce using a wooden spoon so the garlic combines well.

Sautée for 10-15 minutes or until the mushrooms are tender (without the lid).

Next chop a generous amount of the fresh parsley, making sure to include some of the stalk.

Add the stalks first then the rest of the parsley to your pan and stir through.

Add a sprinkle of salt and pepper and mix once again.

By now, the pasta water should have boiled, so add 1 tablespoon of rock salt and let dissolve.

Add the dry linguine pasta to the pot and cook 1 minute less than the required time.

Two minutes before the pasta is ready, drop the temperature of the pan to low and add the butter, mixing it through using a wooden spoon until it is well combined and has completely dissolved.

Drain the pasta using a hand sieve and transfer into the pan then fill a mug/cup with the pasta water before you tip it all out!

Now add the freshly grated pecorino (as much or as little as you like) to the creamy mushroom pasta.

Quickly stir this through and then add half a cup of pasta water before mixing once more, leaving it to cook for another minute and mixing really well.

E ora si mangia, Vincenzo’s Plate….Enjoy!