Prep time: 5-10 minutes

Cook time: 30 minutes

Serves: 4

What you need:

• 140ml Extra virgin olive oil

• 8 Field mushrooms 

• 4 Cloves garlic, sliced finely 

• 2 Bullet chilies, finely chopped 

• Salt flakes

• Freshly ground black pepper

• 150ml White wine 

• 2 Handfuls of parsley, chopped 

• 1 Handful of tarragon, stripped

• 150ml Lactose free cream 

• 1 pkt Barilla spaghetti

• 100g Sunbeam walnuts toasted, finely chopped 

• Pecorino cheese to serve 

To Make Low FODMAP:

• Use Oyster Mushrooms instead of field mushrooms

• Omit garlic and use garlic infused oil

• Use gluten free Barilla spaghetti

Method:

Step 1: Preheat the oven 170C

Step 2: Cut each mushroom into 6 pieces. Toss in 40ml oil, lay on a baking tray and roast in the oven of barbecue for 25 minutes. Remove and set aside.

Step 3: Cook the pasta as per packet instructions. 

Step 4: While the pasta is cooking heat 80ml – 100ml oil in a large deep-sided fry pan over low to medium heat.  Add the garlic and chili, season and fry until fragrant, about 2 minutes, the garlic should be golden, not browned. 

Step 5: Stir through the roasted mushrooms.

Step 6: Add the white wine, turn up the heat and bring to a bubble for a few minutes, the liquid will reduce just a little.  Add the cream and simmer for a further minute or two, until saucy.  Stir through the herbs.

Step 7: Toss the cooked pasta through the sauce, add most of the toasted walnuts and toss. 

Step 8: Serve on a big share plate or single serve plates, take to the table and grate over pecorino cheese and scatter over the remaining walnuts.