One-pot Mushroom Pasta

Ingredients

	30g butter
	85g onion, finely chopped
	225g flat mushrooms, sliced
	1 squeeze organic lemon juice
	3 tbsp chopped flat-leaf parsley
	1 tsp thyme leaves
	½ tbsp chives, chopped
	2 tbsp marjoram, chopped
	900ml vegetable or chicken stock
	125ml double cream
	300g fettuccine or spaghetti
	30g parmesan, freshly grated

1	Melt the butter in a 25cm/3.2L casserole dish until it foams. Stir in the onion, cover with a lid and sweat over a gentle heat for 5-10 mins until soft but not coloured. Remove the onion to a bowl.
2	Cook the sliced mushrooms in the hot casserole dish until slightly golden; do it in batches if necessary. Season each batch with salt, pepper and a squeeze of lemon juice. Add the onion back to the dish, together with 1tbsp of parsley and the thyme and marjoram. Pour in the stock and cream, bring to the boil and simmer for 3-4 mins. Season to taste.
3	Add the pasta, stirring to separate the strands and prevent it from sticking, and boil for 4 mins. Then turn off the heat and allow the pasta to stand, tightly covered with a lid, for 4-5 mins or until it is al dente.
4	Sprinkle with the remaining parsley and the grated parmesan. Taste and add a little more lemon juice, if necessary, then serve.