Enhanced with the umami hit of dried porcini mushrooms and parmesan, this warming bowl of pasta is full of cosy flavour. A splash of cream gives a velvety texture to the earthy mushroom sauce, upping the indulgence factor of this meat-free winner.
Cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 40ml (2 tablespoons) cooking water.
Place porcini mushrooms in a heatproof bowl and cover with 185ml (¾ cup) boiling water. Set aside for at least 5 minutes to soften. Thinly slice field mushrooms. Peel and thinly slice eschalot. Crush garlic.
Melt butter in a frypan over medium-high heat. Add eschalot and garlic and cook, stirring, for 2 minutes or until softened. Add field mushroom and ¼ teaspoon sea salt and cook, stirring occasionally, for 5 minutes or until mushroom is softened and caramelised slightly.
Meanwhile, carefully remove porcini mushrooms from liquid, reserving liquid. Finely chop and add to frypan with tomato paste. Cook, stirring, for 1 minute or until tomato paste darkens in colour slightly.
Add cream and reserved porcini mushroom liquid to frypan and bring to a rapid simmer. Reduce heat to medium-low and simmer for 8-10 minutes or until sauce has thickened slightly. Season with salt and pepper.
Finely chop parsley. Add pasta, reserved pasta water, most of the parsley and most of the parmesan (reserving some to serve) to frypan and mix well to warm through and combine with mushroom sauce. Divide pasta between bowls and sprinkle with remaining parsley and parmesan to serve.