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This week's Food Friday recipe is something really luxurious, but that's really easy to make and won't cost a fortune. 10 minute homemade spelt pasta with boozy mushroom sauce: (Serves 1 hungry person very generously) Make an entire pasta dish from scratch in around 10 minutes with this super easy recipe, throw in some courgettes or garden leaves such as chard or spinach if you fancy a bit of greenery. Ingredients: For the pasta: • 100g white spelt flour • 1 large egg • 1 tablespoon olive oil/rapeseed oil For the sauce: • 50g butter • 2 cloves garlic, finely chopped (I use smoked garlic) • 6 mushrooms, sliced • 1 teaspoon finely chopped fresh rosemary • 2 teaspoons finely chopped fresh sage • 80ml cream sherry • 200ml double cream • 1 tablespoon porcini powder (blitz dried porcini in a coffee grinder) • Salt and pepper to taste To serve: • Handful freshly grated Parmesan • Few torn fresh basil leaves • Drizzle of truffle oil Method: 1. In a large bowl combine the pasta ingredients together and work into a ball. Knead on a floured surface for a short time until the dough feels smooth (about 30 seconds). Divide in half for ease of rolling then flour a rolling pin and roll out the dough until around 1-2mm thick. Slice into squares around the size of a matchbox. You can leave them like this or gently squeeze together the two longest sides to make a little pasta pocket. Do the same with the remaining dough. Bring a pan of boiling salted water to the boil then add the pasta in one go and cook for a couple of minutes only. 2. Meanwhile, melt the butter in frying pan, add the garlic, herbs and mushrooms, cook until the mushrooms have shrunk in size and absorbed all the liquid then add the sherry. Cook for a few seconds to burn off the harsh alcohol flavour then add the double cream and porcini powder and continue to cook until it has reduced. 3. Add some of the pasta cooking water to the sauce to loosen it, season it then drain your pasta and add it to the sauce, give it a good stir and let it absorb the sauce for around 30 seconds then pour everything into a large bowl, scatter with the basil and parmesan then drizzle with the truffle oil.