• 150g bucatini

• 1 tbsp extra virgin olive oil

• 250g pack chestnut mushrooms, sliced

• 3 cloves Cooks’ Ingredients Garlic, crushed or 3 tsp Cooks’ Ingredients Garlic Purée

• Small bunch from a pot of Cooks’ Ingredients Flat Leaf Parsley, washed and chopped, plus extra to sprinkle

• 4 tbsp white wine, such as Cailfornian Chardonnay

• 2 tsp Cooks’ Ingredients Porcini Mushroom Powder

• 200ml tub half fat French crème fraîche

1. Bring a saucepan of salted water to the boil. Lower in the pasta and cook for 8-10 minutes or until tender.

2. Heat the oil in a frying pan, add the mushrooms and fry for about 3 minutes, turning frequently until beginning to brown. Add the garlic and cook for 1 minute.

3. Stir in the parsley, wine, mushroom powder and crème fraîche and season. Heat through, stirring for 1 minute.

4. Drain the pasta and return to the pan and tip in the contents of the frying pan. Pile into shallow bowls and serve scattered with extra parsley.