4 tbsp freshly grated parmesan or vegetarian alternative
Method
Heat the oil in a large non-stick frying pan over a high heat. Add the mushrooms and fry for 4-5 minutes until golden brown on both sides.
Meanwhile, cook the pasta in a large pan of boiling, salted water until al dente (firm to the bite). Drain, reserving a cupful of pasta water.
Add the wine to the mushrooms, then stir in the Boursin (it will melt to a thick, creamy sauce). Add a little pasta water to loosen. Toss the pasta with the sauce until fully coated, then serve scattered with the parsley and grated cheese.
