Cream and mushrooms are a classic combination, here paired with pasta for a simple yet seriously delicious meal.

This quick and easy one pot fix is rich and satisfying, mostly thanks to the one little carton of cream. Mushrooms are a fantastic component to this dish but feel free to sub in your favourite vegetables.

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• Time: 5min prep, 20min cook time
• Cost: $12
• Serves: Four

Ingredients 

• 300g pasta
• 1 onion
• 2 tbsp mixed herbs
• 250g mushrooms
• 250ml long life cream
• 1 small lemon
• Butter or oil
• Big handful of kale or spinach
• Cracked black pepper
• Nuts and seeds to garnish
• Parsley or spring onion to garnish

Method

Bring a pot of salted water to the boil and cook pasta according to packet instructions, minus a minute or so (until it’s al dente). While that’s cooking, finely chop the onion, slice the mushrooms and shred the greens. Drain the cooked pasta, retaining a cup or so of the pasta water, set pasta aside in a bowl and stir through some butter or oil, to stop it from sticking together, along with some black pepper.

Heat butter/oil in a pot or pan, add the onion and mixed herbs and cook for five minutes, stirring now and then. Add the mushrooms, leafy greens and heaps of black pepper and cook for a further five minutes. 

Tip in the cream and a splash of reserved pasta water and cook down for a couple of minutes. Add more pasta water if you want the consistency to be thinner. Tip in the pasta, stir to coat in the creamy mixture and heat through for a couple of minutes. 

Turn off the heat, halve the lemon and squeeze juice over. Divvy up and garnish with some crunchy nuts/seeds and parsley, and more salt and pepper to taste.