Creamy Mushroom Penne (v)

Serves 4

350g penne
1tbsp olive oil
250g brown closed cup mushrooms, sliced
1 garlic clove, peeled and crushed
150ml dry white wine
200ml half fat creme fraiche
1/2tsp freshly grated nutmeg
salt and pepper
3tbsp Parmesan cheese, grated
2tbsp chopped fresh flat parsley

Bring a large pan of water to the boil.  Add the penne and cook for 10 mins or according to packet instructions until tender.
Meanwhile, heat the oil in a large frying pan.  Add the mushrooms and saute for 5 mins over a high heat until golden brown.  Add the garlic and cook for 1 min, stirring.
Add the white wine and cook briskly until nearly all the wine has evaporated.  Add the creme fraiche, then gently reheat until the sauce is smooth.  Stir in the nutmeg and season to taste.  Remove from the heat.
Drain the penne in a colander then return to the pan.  Stir in the mushroom sauce and the cheese.  Divide between plates then scatter over the parsley.  Serve with more Parmesan cheese if liked.