Pappardelle With Creamy Mushroom And Pine Nut Sauce

• 375 g pappardelle pasta
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 onion, chopped finely
• 250 g mushrooms, finely sliced
• 1 cup cream (250ml)
• 1/2 cup parmesan cheese, grated
• 60 g pine nuts, toasted
• 100 g sultanas
• salt and pepper
• 1/4 cup flat leaf parsley, chopped

1. Cook pasta in a large pot of boiling salted water according to packet instructions until al dente; drain and return to pot.
2. Meanwhile, heat oil in large fry pan over medium heat and cook garlic and onion for 3-4 minutes or until soft. Add mushrooms and cook a further 5 minutes or until just tender.
3. Stir in cream, half the cheese, pine nuts and sultanas and simmer gently until heated through. Season with salt and freshly ground black pepper.
4. Add sauce to hot pasta and stir through flat-leaf parsley.
5. Serve pasta topped with remaining parmesan.

pasta, olive oil, garlic, onion, mushrooms, cream, parmesan cheese, pine nuts, sultanas, salt, flat leaf parsley

Taken from www.food.com/recipe/pappardelle-with-creamy-mushroom-and-pine-nut-sauce-238930 (may not work)