1 500g packet San Remo Curly Fettuccine
1 tbsp extra virgin olive oil
2 red onions, finely chopped
6 cloves garlic, finely chopped
Salt and pepper to taste
500g assorted mushrooms (i.e. King brown, portobello, oyster, button) chopped
1 bunch chives, chopped
½ bunch thyme leaves, chopped
1 tsp lemon zest
150g goats cheese
Cook pasta until al dente according to packet directions. Reserve some of the cooking water.
In a large non-stick frypan add the butter, olive oil and onion, then turn the heat up to medium. Add the garlic, salt and pepper to taste, and allow the onion to sweat off for a few minutes.
Add the thyme and chopped assorted mushrooms to the pan and toss to coat in the melted butter. Cook for 5-7 minutes until the mushrooms have reduced in size.
Add the cooked pasta plus a few tablespoons of its cooking water to the pan, pour over the cream, and toss to combine. Add the lemon zest, chives and parsley, season well with salt and pepper, and toss again.
Transfer to a large serving platter and crumble the goats cheese over the top.