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. Drain well and return to the pan. 2. While the pasta is cooking, drain the jar of marinated mixed or wild mushrooms in oil and roughly chop with the walnut pieces. 3. Place in a bowl and mix with finely grated Parmesan and the half-fat crème fraîche. 4. Season and add the chopped fresh Italian flatleaf parsley. Toss through the pasta and heat gently for 1-2 minutes. 5. Serve piping hot with more walnut pieces and plenty of shaved Parmesan, as well as a big bowl of salad and ciabatta bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
