Ingredients

• 150 gm. Rigatoni pasta (cooked following packet instructions)

• 25-50 ml. Extra Virgin Olive oil for frying

• 1 white onion - diced fairly chunky

• 250 gm. chestnut mushrooms (or assorted of your choice) roughly cut in large chunks

• Salt to taste

• Plenty of freshly cracked black pepper (to taste)

• 1 tsp. garlic purée or 1 garlic clove chopped finely

• 1 heaped tbsp. plain flour

• 1 coffee mug of milk

• 25 gm. Parmigiana Regiano (parmesan cheese), finely grated

• 1 small handful parsley - chopped

Instructions

1. Boil the pasta as per instructions on the packet. Save some of the water when you drain pasta.

2. Heat oil in a large hot frying pan and soften the onions.

3. Add the mushrooms and fry until they colour. Add a little more oil if mushrooms soak it up as you fry them. You need a little oil to mix in the flour

4. Add salt and plenty of pepper.

5. Add the garlic and cook for 30-60 seconds

6. Add the flour and mix in well.

7. Add milk a little at a time, stirring in well to avoid lump formation. Allow to thicken as you stir.

8. Add the Parmigiana Regiano (parmesan cheese)

9. Add the freshly cooked and drained pasta and then chopped parsley. Mix in well. If it is very thick, add a little of the pasta water.

10. Serve as it is or add a little more grated cheese and a touch more black pepper as garnish.

Notes

• Do not over cook the pasta so its soft and falling apart, it should be al dente, have a little bit of ?bite? left in it when you eat it.