This creamy mushroom white wine and thyme pasta sauce is quick and easy, full of flavour too.
HEAT a little oil in a pan and on a low heat cook the garlic and mushrooms till soft.
CHOP your thyme and add to pan.
ADD the splash of white wine and cook for a minute to burn off the alcohol.
ADD the cream and stir until heated through and season to taste.
STIR in your drained cooked pasta.
SERVE with a generous sprinkling of grated parmesan.