150g dried trofie or fusilli pasta

2 tbsp olive oil

2 cloves of garlic, finely sliced

250g mixed mushrooms, tear up any larger ones

25g finely grated parmesan

2 heaped tbsp half-fat creme fraiche

1. Cook pasta in boiling, salted water according to the packet instructions, drain, reserving a cup of cooking water.

2. In a large non-stick frying pan over med-high heat, saute garlic in olive oil for 1 minute, add the mushrooms and season with salt and pepper. Cook for 8 minutes or until golden, tossing regularly.

3. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Add most of the parmesan then stir through the creme fraiche, taste, season and serve with remaining parmesan.