4 spring onions
10 chestnut mushrooms
1 sm pot double cream
Parmesan, or some analogue (about 1 inch of a wedge)
Dill
Garlic Italian seasoning
Lea & Perrins
Grapeseed oil
Olive oil
Pasta for 2 - I used fettuccine.
Serves 2
Top & tail the spring onions, discarding any dried out leaves. Chop the green, leafy part into 1cm rounds and put aside. Chop the white part much thinner; 3-4 mm.
Chop the mush rooms into slices, about 5-6mm.
Fry slowly in grapeseed oil for about 5 mins.
Add the cream, lea & perrins (a good few dashes), a generous sprinkling of dill, and just 2 shakes of garlic Italian. Stir and cook over a low heat.
Put the water for the pasta on to boil, and add once ready.
With only 5 minutes to go, add the reserved green spring onions, and grate in the cheese. Stir, and keep cooking slowly.
Drain the pasta, splash in a little olive oil & give a good stir to coat the pasta. Serve with the sauce on top.
