Garlic mushroom pasta

• 150g dried trofie or fusilli
• 2 cloves of garlic
• 250g mixed mushrooms
• 25g Parmesan cheese
• 2 heaped tablespoons half-fat crème fraîche

1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

2. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.

3. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.

4. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.

5. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

5 Ingredients — Quick & Easy Food by Jamie Oliver is published by Penguin Random House. Recipe © Jamie Oliver Enterprises Limited, Photography © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients — Quick & Easy Food).