BLUE CHEESE AND MUSHROOM TAGLIATELLE

INGREDIENTS

400g tagliatelle

2 tbsp olive oil

3 shallots, very finely chopped

400g white baby button mushrooms, sliced

200ml white wine

300ml crème fraiche

150g Dolcelatte cheese

3 tbsp chopped parsley

25g finely grated Parmesan

3 tbsp fresh pesto (optional)

METHOD

1. Heat the oil in a large non-stick frying pan, add the shallots and gently fry for 5 minutes until softened. Turn up the heat, add the mushrooms and fry for 5 minutes until the liquid has cooked off and the mushrooms are nicely coloured.

2. Meanwhile, cook the pasta according to the pack instructions. Drain, reserving some of the cooking liquid and set to one side. Add the white wine to the mushrooms, bubble rapidly for 2 minutes and then stir in the crème fraiche and Dolcelatte cheese.

3. Gently cook until the cheese has melted and stir in the hot pasta, adding 2-3 tbsp of the reserved cooking water if needed to make a rich sauce. Check the seasoning and scatter with the parsley. Divide between four hot plates and serve with the Parmesan and pesto.