Ingredients

Steps

• Melt 25g butter with 15ml olive oil in a frying pan and sauté onion and garlic until soft.
• Add chopped mushroom and cook until soft, then season with salt and pepper.
• Pour in 50ml white wine and simmer until the liquid reduces by half.
• Stir in 50ml cream, simmer for 5 minutes, and mix in chopped parsley.
• Toss 100g cooked pasta through the sauce and serve topped with 25g pine nuts.