Creamy Mushroom Pasta.

Serves 2.

250g Pasta (3-4 Handfuls). Posh as you like.
Tin Tomatoes.
4 or 5 of manky mushrooms
1 handful porcini
2 heaped desert spoons of sun dried tomato pesto
1 sm pot sour cream (1/4 pint?)
Chicken stock cube
Italian herbs
2-3 cloves garlic

No Worcestershire!
No Ketchup!
No Cheese!
No Wine!

That said, a good bottle of Italian (Chianti?) or Spanish (Temparillo) goes well.

Soak the porcini in a little boiling water. Add the chicken stock cube to this. Leave for about 10-20 mins, unless in a real hurry.
Chop the 'shrooms, but not too thin. Only 3-4 slices from the average 'shroom.

Fry up the mushrooms in a little olive oil. In a non-stick pan, you don't need any oil to cook up mushrooms, but this recipe is hardly stingy on the grease.
Add the garlic (crushed) when almost done. The mushrooms don't want to be crispy, but do need to be sealed.
Add in the tomatoes (tinned & pesto), the cream, a good dusting of the herbs. Stir & mix well. Let cook for a few mins before adding the porcini & stock mixture.

Let it reduce down for a while. Enjoy the wine?

Put a pan of water onto the boil. Splash a bit of oil on the top.
When boiled, cook the pasta for the recommended time.

[I used some giant pasta shells bought in Windermere. It said cook them in 6 litres of water per 500g. They weren't joking - Obey the cooking instructions, otherwise it might go awry.]

Reduce the sauce down until nice and saucy. Drain pasta, cover with sauce and serve.

You may wish to finish the pasta off in the sauce if it's too runny, and you have a large enough saucepan.