- approx 6 white mushrooms, sliced
- 1/2 glass white wine
- 1 onion finely chopped
- 2 garlic cloves, finely chopped
- 300ml vegetable stock
- 150g Philadelphia or similar soft cheese
- pinch of mixed herbs
- salt & pepper to taste
This sort of sauce works best with pasta that doesn’t have a filling like tagliatelle, and it’s another one of those really easy sauces that you can make while the water comes up to boil for your pasta.
Start by softening your finely chopped onion in a pan with your equally finely chopped garlic and sliced mushrooms. I leave the skin on my mushrooms as I think that gives the best flavour. Once these ingredients are softened, add the white wine and vegetable stock. At this stage you also want to add your herbs and a little seasoning, although careful with the salt as the vegetable stock tends to be pretty salty to start with.
Leave this on a high heat until the liquid has reduced by about half. Turn the heat right down and add your soft cheese, mixing thoroughly until you have a creamy sauce. Stir through your cooked pasta and serve.