Mr & Mrs Watson
150g Watson Cheese Sauce
200g (180ml) Cooked pasta water
15 Medium sized mushrooms
150 ml White wine (Wine Pairing: Amourette)
1 Clove garlic
1 Red chilli
15 Olive oil
Pinch of salt & pepper
For the pasta
For the sauce
For the Garnish
Bring the water to the boil, add salt.
Chop the garlic, chilli and parsley stalks (never throw them away, they contain antioxidants and will give flavour to our sautéed mushrooms).
Chop the champignons into fine bits.
Fry the garlic, parsley stalks and chilli pepper in a pan with olive oil.
Add the mushrooms and cook over a moderate heat for 3 minutes, taking care not to burn the garlic.
Add salt and pepper and deglaze with white wine.
Meanwhile, put the pasta into the boiling water.
Add Watson's cheese sauce to the sautéed mushrooms and add 1 ladle of the pasta cooking water.
Once the pasta is cooked, put it in the pan and mix well.
Garnish with chopped parsley and walnuts.