Pappardelle with Mushrooms, Thyme and Sherry

 Most of the time I work at home and quite often I get carried away and forget to eat. I usually realize that when my stomach gets louder than the music that I'm listening to. A plate of pasta is the perfect solution. Quick and easy meal when you are rushed and want some comfort food. Meal, which preparation takes as much time as boiling the pasta.

Pappardelle with Mushrooms, Thyme and Sherry

{1large portion}

about 100 g pappardelle (or tagliatelle, or fettuccine)

60 g mushrooms, sliced

1/2 clove of garlic, finely chopped

1 tbsp Sherry

1/2 tsp fresh thyme (plus some extra for garnishing)

small handful grated Parmesan cheese

salt and freshly ground black pepper

olive oil for cooking

Method:

1. Cook the past in a large pot of salted water, boiling according to the instructions on the package.

2. While the pasta is cooking, sauté the mushroom in the olive oil until lightly brown, add garlic, and thyme and cook for 1 minute. Add Sherry and cook until most of the liquid had evaporated. Season with salt and pepper to taste.

3. Drain the pasta, reserving about 1/4 cup of the cooking water. Transfer pasta to the pan with mushrooms, add parmesan and half of the reserved cooking water. Toss gently to coat the pasta with the mushrooms and their flavor.

4. Serve immediately, sprinkled with a little extra parmesan and fresh thyme.