Ingredients

• Glug of vegetable oil
• 1 large onion – diced
• 4 cloves garlic – finely diced
• A few handfuls (approx 250 g) of dried penne pasta
• 1 packet (500 g) mushrooms – roughly chopped
• 2 Tbsp flour
• 1 1/2 cups dry white wine
• 1 pot of double cream
• Juice of 1 lemon
• 1 handful parmesan – grated
• 1 handful parsley – roughly chopped
• Salt and pepper to taste
• A handful of grated cheddar cheese (or parmesan again if you don’t live the two cheese life)

Method

1. Preheat oven to 200 degrees celsius and bring a pot of salted water to a boil
2. Add a glug of oil to a hot frying pan and sautee the onions and garlic over a high heat until golden
3. Drop in the penne pasta to the boiling water and cook according to the packet instructions
4. Coming back to the pan, throw in the mushrooms with another glug of oil and fry for another 5 minutes or so
5. Sprinkle over the flour and stir in thoroughly
6. Pour in the wine and simmer until the boozy smell dissipates, stirring throughout as the flour will start to thicken the sauce
7. Drop in the cream, lemon juice, parmesan, parsley and then season to taste
8. Bring to a simmer
9. Drain the pasta and add it into the mushroom sauce, stirring thoroughly
10. Transfer it into an over dish, sprinkle with the cheddar cheese and bung it in the oven for approximately 20 minutes or until the cheese is bubbling and golden
11. Take photos and tag @vaguelyvegetarian on Instagram
12. Bask in social media glory

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