Serves 4

Ingredients
225 g mixed wild mushrooms
450 g dried linguine
55 g butter
1 clove garlic, crushed
250 g mascarpone cheese
2 T milk
1 t fresh sage, chopped
Salt and pepper, to taste
Parmesan, to serve

Method
1. Slice the mushrooms. Cook pasta as directed in a large pot of salted water and drain.
2. Melt butter in a large saucepan, add garlic and mushrooms and cook for 3-4 minutes.
3. Reduce heat, stir in mascarpone cheese, milk and sage. Season to taste.
4. Toss the pasta through the cheese sauce until well coated. Serve with Paramesan cheese.

Serves 6

Ingredients:
16 small lasagna sheets, soaked and cooked until softened
1 jar pasta sauce of your choice
250 g cream cheese
200 g frozen spinach, thawed and drained
1 C mozzarella cheese, grated
thinly sliced vegetables of your choice (eg, pumpkin, eggplant, onion, tomato, mushroom)
salt and pepper, to taste
fresh or dried herbs, as desired

Method:
1. Preheat oven to 200 degrees.
2. Mix cheese with thawed spinach.
3. Assemble lasagna starting with a layer of sauce, lasagna sheet and vegetables.
4. Repeat layers ending with a layer of sauce on top.
5. Sprinkle with cheese.
6. Bake for 45-60 minutes or until lightly brown.

Serves 4

Ingredients:
3 C flour
3 eggs, fresh and large

Method:
1. Knead ingredients until a stretchy elastic dough forms.
2. Cover in cling wrap and refrigerate for an hour.
3. Use a pasta maker to cut into shapes or lengths as desired.