Cook and drain pasta according to the package, save 200ml of the pasta water to add to the sauce later, if needed.

While the pasta is cooking, prepare the mushroom sauce.

Slice the mushrooms and shallots.

Add some oil to a frying pan and add the mushroom and shallots. Let fry together until the mushrooms start to release its liquid, no more than five minutes.

Mince the garlic and add to the pan, along with the oregano and salt. Fry for another minute, make sure the garlic doesn’t burn.

Add cream, grated cheese, creme cheese and Dijon mustard to the frying pan and stir together until the cheese has melted and you have a smooth sauce. If the sauce seems to thick for your liking, add some of the saved pasta water, stir again.

Add in the pasta and cover with the sauce.

Serve with a side of these roasted broccoli [link] for some greenery.