Autumnal Pasta

This Nigel Slater recipe is perfect for welcoming Autumn. It's very simple to make and the earthiness makes it perfect for a gloomy evening when the temperatures start to drop a little. A glass of red wine would also be a great accompaniment - an excellent antidote to low spirits.

Ingredients to serve 3 very greedy people, or 4 bird-like eaters: (Nigel gives exact measurements - but ball park estimates work fine..)

A generous couple of handfuls of chestnut mushrooms - very thinly sliced
A generous knob of butter (about 25g)
A slick of olive oil
Lots of parsley - chopped finely
Lots of grated Parmesan cheese
2 cloves of garlic - thinly sliced
400g pasta (Fusilli has been used here because it was all there was in the cupboard, it was very nice, tagliatelle would have been very good.)

The make:
Melt the butter and olive oil and cook the mushrooms very slowly over a low heat for about 15mins.
Bring a large pot of salted water to boil - and cook your pasta for about 12mins, or whatever the packet tells you.
Meanwhile, continue cooking your mushrooms and season them as well as adding the garlic to cook at the same time as the pasta.
When the pasta has cooked, drain it, and add it to the mushrooms, butter and garlic. Add the parsley and Parmesan cheese. Let it sit on the stove for a couple of minutes longer then serve into big bowls.