Pappardelle with rich mushroom sauce

Instructions

1 Heat oil in a large pan. Add onion and garlic. Cook, stirring frequently, over a medium heat until onion has softened.

2 While onion cooks, slice mushrooms about 5mm thick. Gently add to pan and cook, stirring occasionally, until mushrooms soften. Add sherry and herbs. Toss to mix then when sherry has mostly evaporated, stir in evaporated milk.

3 Allow sauce to boil then reduce to a gentle simmer and cook for about 3 more minutes. Run frozen peas under hot water. Drain then add to sauce. Season to taste and add infused oil (if using). Keep sauce warm while cooking pasta.

4 Bring a large pot of lightly salted water to a rapid boil. Add pasta and cook uncovered for 3-5 minutes (depending on pasta thinness). Drain then return cooked pasta to pot. Add sauce. Stir gently and coat pasta evenly. Serve immediately garnished with extra basil, crusty bread and a green side salad.