Bring a pan of salted water to the boil and cook the pasta to al dente. Reserve a cup of pasta cooking water, drain, and set aside.
200 g Pasta
Heat the olive oil in a shallow casserole and fry the chopped garlic, sliced mushrooms, and thyme on a high heat for 3 minutes until the mushrooms are tender.
1 tablespoon Olive Oil, 3 Garlic Cloves, 250 g Chestnut Mushrooms, 1 teaspoon Thyme
Pour in the wine to deglaze the pan, then add the double cream, dijon mustard if using, grated parmesan, chopped parsley, salt, and pepper. Simmer the creamy garlic mushroom sauce for a couple of minutes.
60 ml White Wine, 150 ml Double Cream, ½ teaspoon Dijon Mustard, 50 g Parmesan, 2 tablespoon Parsley, ½ teaspoon Salt, ¼ teaspoon Black Pepper
Add the pasta back into the pan and as much pasta cooking water as you need to make a glossy sauce.
Warm through and serve the pasta with more grated Parmesan and chopped parsley.