Prep time: 5-10 minutes
Cook time: 30 minutes
What you need:
140ml Extra virgin olive oil
8 Field mushrooms
4 Cloves garlic, sliced finely
2 Bullet chilies, finely chopped
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
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.