Ingredients (serves 4):
• 1 tbsp vegetable oil
• 250g chestnut or button mushrooms, quartered
• 375g dried or fresh tagliatelle
• 125g pack of smoked salmon, chopping
• 3 tbsp chopped fresh parsley
• 200ml carton half fat crème fraiche
• Juice of one lemon
• Salad to serve

Method:
• Heat the oil in a frying pan, add the mushrooms and cook for 8 minutes until they begin to go brown
• Meanwhile, bring a large pan of salted water to the boil.  Add the pasta and cook according to the packet instructions
• Stir the salmon, parsley, crème fraiche and lemon juice into the mushrooms and season
• Drain the pasta and quickly toss in the creamy sauce
• Serve immediately with the salad and enjoy!