Ingredients

• 400g pasta
• 60g melted salted butter
• 1 tbsp parsley
• 3 crushed garlic cloves
• 2 tbsp oil
• 1 finely chopped onion
• 300g thickly sliced mushrooms
• 250ml beef stock
• 100ml double cream
• 200g tub sour cream and onion dip
• 40g grated Italian cheese

Methods

1. Cook the pasta in a large saucepan of salted boiling water for 2 minutes less than the packet directions.

2. Ladle 250ml of pasta water into a jug and set aside.

3. Drain the pasta.

4. In a small bowl, combine melted butter, parsley, and 1 crushed garlic clove.

5. Set aside.

6. Heat oil in a large frying pan over medium heat. Add the chopped onion, mushrooms, and remaining crushed garlic. Cook, stirring, for 5 minutes or until tender.

7. Add the beef stock, cream, and pasta to the pan. Bring to a boil, then reduce heat to medium-low.

8. Simmer for 3 minutes or until the sauce thickens, and pasta is cooked, adding some reserved pasta water if it becomes too thick.

9. Remove from heat.

10. Toast bread, and while warm, lightly brush one side of each slice with the butter mixture.

11. Stir the sour cream and onion dip along with the grated Italian cheese through the pasta.

12. Season to taste.

13. Divide among serving bowls and serve with garlic bread.