Mushroom and Walnut Farfalle with Roasted Cherry Tomatoes

Preheat the oven to 180C.

Bring a saucepan of salted water to the boil.

Bring another saucepan of water to the boil, add the stock and stir until dissolved. Remove from the heat and set aside.

Finely chop the fresh parsley.

Peel and finely chop the garlic and brown onion.

Thickly slice the mushrooms.

Chop the walnuts.

In a small bowl mix together the flour and a splash of water to make a slurry.

Place the cherry tomatoes on a prepared baking tray and place in the oven to roast.

Place the farfalle into the boiling water and cook until al dente (8-11 minutes).

Heat half the olive oil, in a frying pan over medium-high heat.

Add the garlic and onions. Cook until the onions are translucent.

Push the onion mixture to one side of the pan and add the butter to the center.

When the butter has melted add the mushrooms and cook in the butter until they have softened and changed colour

Gently mix together the mushroom and onion mixture.

Lower the heat of the pan and add in the correct amount of stock and cream. Season well with salt and pepper.

Add small amounts of the flour slurry to thicken the sauce if desired.

Drain the pasta and add the pasta back to the saucepan it was cooked in.

Gently pour the mushroom sauce mixture over the pasta and stir through.

Distribute the pasta among the serving plates and garnish with walnuts and parsley.

Remove the tomatoes from the oven and serve atop the pasta.