- 250 g Cocoa Pasta
- Knob Butter
- 200 g Mushrooms
- Splash Wine
- 150 ml Double Cream
- Twist Black Pepper
- Bring a large pan of (unsalted) water to the boil. Cook the penne pasta for 9 minutes (or according to the packet instructions) then drain the pasta (taking out a few spoonfuls of the pasta water) and put it back in the pan.
- While the pasta is cooking, melt a knob of butter in a frying pan and add the chopped mushrooms. Cook them gently, stirring, for five minutes.
- Add a splash of white or rose wine, a couple of tablespoons of the pasta water and cook for a further minute. Pour in the double cream and cook for another minute, stirring. Grind in a twist of black pepper.
- Take the sauce off the heat, stir into the pasta and serve in bowls.
Add a teaspoon of organic cocoa powder for an extra cocoa hit.
You could try 50g dried porcini mushrooms for a more intense flavour - pour some hot water over them to re-hydrate, drain, chop and use in the same way as the button mushrooms.