Creamy mushroom pasta

It has been one of those weeks where we have both been really busy at work, and so food has been low on the list of priorities. It's times like this when you need really quick and simple dishes that can be thrown together at 8:30/9:00pm when your brain is fried.

This is definitely one of those dishes. It lends itself particularly well to the yummy mushrooms we get in our Riverford vegetable box, but we have made it successfully with regular (whisper it) supermarket mushrooms.

Cook the pasta according to the cooking instructions. Meanwhile softly fry a small chopped onion in a little olive on a low heat, so that it melts without colouring. Then add a bit more oil and the mushrooms. If you cook them slowly then the water starts to come out and you don't need too much oil. Add some fresh thyme leaves.

Once the pasta is cooked, drain it, but put it quickly back in the pan without draining too much, as the pasta water helps with the sauce. Then add the mushroom mixture, and stir well with a couple of spoons of creme fraiche and seasoning to taste. Serve in warm bowls, with parmesan if desired (R does, I don't).

A comforting and quick supper, and so much better than a ready meal.