Well Sue Moran from TVFGI, has done it again, a real cracker of a recipe full of vibrant tastes and wonderful textures! Although I’ll have to fess-up now and say that I used this dish as the ‘veggie-pasta base’ for her ‘Slow Cooked Apple Bourbon Smothered Pork Chops’ recipe. The only thing I didn’t add was the Gruyere cheese (I thought it would have clogged-up the taste buds and killed all of the sauces in the Bourbon Pork). Anyway the Wild Mushroom Pasta flavours of butter, marsala and cream-throughout the herbs, mushrooms, pasta plus crunchy hazelnuts was a stupendous base of rich earthy smells, flavours and textures. Then by adding the Apple-Pork recipe was just a stroke of luck of beautifully balanced food. My dinner guests and I thank Sue for spoiling us with great food and the inspiration to improvise! Cheers…