Easy and very very yummy. Great for a lot of guests.
2 tablespoons butter
1 red chilli, seeded and chopped
400g (14 oz) sliced mushrooms, such as field, shiitake or button
3/4 cup (6 fl oz) vegetable stock
3/4 cup (6 fl oz) cream
2 tablespoons lemon juice
400g (14 oz) fettuccine or linguine
1/2 cup finely grated parmesan cheese
1/4 cup chopped basil
cracked black pepper and sea salt
Heat a frying pan over medium heat. Add the butter, chilli and mushrooms and cook for 4 minutes or until the mushrooms are brown. Add the stock, cream and lemon juice and simmer for 5 minutes.
While the sauce is simmering, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. Toss the pasta with the mushroom sauce, parmesan, basil, pepper and salt. Serves 4.