Quick creamy mushroom and olive pasta

Tagliatelle is better, but what’s in the cupboard is good too.

Very close to a stroganoff, but even slightly quicker. I challenge you to miss meat while eating this savoury, comforting dinner.

Serves 4, generously

500g mushrooms, sliced
4 tablespoons olives, well rinsed and roughly chopped
2 teaspoons thyme leaves or 1 teaspoon dried thyme
2 tablespoons chopped parsley
1 teaspoon paprika
150ml double cream or creme fraiche
3 cloves garlic, crushed
1 onion or 2 shallots, diced
black pepper
1 squeeze of lemon juice
250g dried tagliatelle or pappardelle pasta

1. In a large frying pan, sweat the onion until soft, then add the mushrooms, paprika, lots of black pepper and the thyme leaves. Fry off until soft and browned, then add the garlic and olives and cook for a final three or four minutes.

2. Put the pasta on to cook at the same time, adding a couple of big spoons of the starchy pasta liquid into the mushroom pan along with the cream. Check the seasoning on the mushroom mixture and keep it hot while the pasta is cooking.

3. Drain the pasta, reserving a few tablespoons of the cooking liquid. Mix this back through the pasta along with the sauce, chopped parsley and lemon juice.