Creamy Camembert and wild mushroom pasta | easyFood

Ingredients

• 45 g butter
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 400 g mixed wild mushrooms, chopped
• 1 tbsp thyme leaves, chopped
• Salt and black pepper
• 60 ml white wine
• 120 ml chicken stock
• 350 g tagliatelle
• 150 g peas, (thawed
• 120 g Camembert, if frozen)
• 60 g Parmesan, rind removed
• 1 handful of fresh parsley, grated, chopped