Tonight we were supposed be enjoying sausages from Hollies Farm Shop in Northwich (a new discovery when we bought a new car from the area a week or so ago).

However, Anthony had to have a tooth out this afternoon so wasn’t up for anything but soup and with sausages on the intended menu, that certainly means he really couldn’t eat anything.

Back to the mushrooms though. Every time I make something like this it is just thrown together at the drop of a hat, no recipe in sight. Tonight’s was quite delicious & I thought it about time I share (& post!).

Mushroom & Thyme Pasta for One

• 6 Chestnut mushrooms
• 1/2 small white onion, chopped
• Sprig of fresh thyme
• 2 Tablespoons low fat creme fraiche
• Pasta

Method

• Put pasta on to cook (10-12 minutes)
• Fry onion in a little olive oil & a small pinch of salt until soft
• Add thyme sprig (a few leaves can be removed from sprig as this will be taken out before serving)
• Add mushrooms until soft
• Season further with pepper
• Stir in creme fraiche, take off heat
• Drain pasta & mix