What To Do
Add a little oil to a hot pan and flash fry the tomatoes on the vine until blistered, turning over half way. Remove from the pan and set aside.
Get the pasta on to cook and cook as per packet instructions.
Then in the same pan that the tomatoes were cooked in, add a little butter and fry the mushrooms until soft and golden. Then add the garlic, mustard, cream and seasoning. Cook for 3 minutes until cream reduces slightly and then add the parmesan cheese.
Transfer the cooked pasta and a little of the pasta water into the pan with the mushroom sauce and toss well.
Serve with blistered tomatoes, pecan nuts, extra parmesan and a sprinkle of dried chilli (optional).