Creamy Shallot and Mushroom Pasta

Due to a public holiday and a well timed RDO, we were lucky enough to have a 4 day weekend here.

In my head this was the equivalent of a well earned holiday in which I pictured sunny afternoons lounging in the sun, motor bike rides, picnics and general relaxation.

How it actually went down was catching up on mountains of housework, baking and gardening.

On one hand I felt a bit like the we didn't make the most of our time off, but on the other hand we achieved alot around the house and can finely see the front yard through the weeds so I am pleased about that!

Plus on Thursday we managed to squeeze in a lovely brunch with Mum, Dad and my Nan.

There was hot cups of tea, warm banana bread, chocolate biscuits and the cutest little Halloween chocolates!

It was really lovely to just take a couple of hours out and sit around chatting and taking selfies!

When we got home Mr B captured the most amazing rainbow just behind our house. Isn't it gorgeous?

And this morning we went for brunch at Mum and Dad's because this afternoon my Dad was embarking on a big journey.

Earlier in the year he went to Sydney for a training course and came home qualified as a Green Flag Judge. This meant he could go out and judge parks in order to see if they met the requirements for the Green Flag. At the time he didn't think much of it and never expected a call back to actually judge anything. Yet here we are, only a few months down the track and he is currently on a flight to New Zealand where he will spend a week just outside of Auckland exploring and judging several of their parks.

I couldn't be more proud or excited for him......but I am kind of counting down the minutes till he comes home next Friday.

Between 3 days of domestic duties and today's brunch and trip to the airport, I am absolutely buggered and Mr B has been snoozing on the couch since we got home. Easy tea tonight and it doesn't get much easier then this tasty mushroom spaghetti!

Creamy Shallot and Mushroom Pasta - Serves 4

200g spaghetti
1 tbspn olive oil
8 shallots, peeled and cut into wedges
20g butter
375g button mushrooms, thinly sliced
1 tbspn crushed garlic
1 tbspn wholegrain mustard
250ml Philadelphia Cream for Cooking, extra light (you can use normal thickened cream if you prefer)

Cook the spaghetti in a large saucepan of salted boiling water following packet directions. Drain, reserving 1 cup of cooking liquid.

Whilst your spaghetti is cooking, heat the oil in a large frying pan over medium heat. Add the shallots and cook, stirring occasionally, for 5 mins or until golden and soft.

Add the butter, garlic and mushrooms and increase heat to high. Season with salt and pepper. Cook, stirring often, for 5-7 mins or until mushrooms are tender.

Stir in the mustard and the cream. Simmer for 3-5 mins or until sauce thickens slightly. Add the spaghetti and then gradually add the cooking liquid until it forms a nice sauce. Toss it all together and serve!

Enjoy!

Mrs B xx