when i made this mushroom and rosemary salad i thought it’d be good as a “sauce” for pasta. i knocked up a batch last week and was proved right – it works really well. fabulously easy too, given the mushrooms are uncooked – they are simply dressed with olive oil, lemon, herbs and cream. i used mafaldine pasta but tagliatelli would work well too.

i'm sharing this dish with katie from one little corner of the world who is hosting this week's presto pasta nights.