1. add 1 tbsp salt to boiling water then add your pasta and cook for ~11 minutes until al dente
2. while you wait for the pasta to cook, cut mushrooms into square pieces and sauté with 2 tbsp olive oil. when they’ve shrunk, add 1 tbsp salt, heavy cream, peas, and spicy toum. simmer until it gets frothy and thick then set aside (approx 10 minutes)
3. take your pasta out and add it to a bigger pot (with your remaining olive oil - 1 tbsp). pour the mushroom sauce over it and mix well, ensuring all of the noodles are covered in the sauce. enjoy!
