Romantic Wild Mushroom and Walnut Conchiglie for Two!

1. 1

   Cook the conchiglie (or pasta shapes of your choice) in a large saucepan of lightly salted, simmering water according to pack instructions or until al dente.

2. 2

   Drain well and return to the pan.

3. 3

   While the pasta is cooking, drain the jar of marinated mixed or wild mushrooms in oil and roughly chop with the walnut pieces.

4. 4

   Place in a bowl and mix with finely grated Parmesan and the half-fat creme fraiche.

5. 5

   Season and add the chopped fresh Italian flatleaf parsley.

6. 6

   Toss through the pasta and heat gently for 1-2 minutes.

7. 7

   Serve piping hot with more walnut pieces and plenty of shaved Parmesan, as well as a big bowl of salad and ciabatta bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.