This isn't low fat, for sure, but it got supper on the table in 15 minutes and was warming and filling on a freezing foggy Autumn night. Whilst your pasta is cooking, what ever shape you fancy, saute a finely chopped onion in a tablespoon of olive oil until starting to soften, then add a clove of crushed garlic and stir for a minute or two. Then add a punnet of chopped mushrooms, whatever you have to hand - I used two wonderful big Portobello mushrooms from the Riverford veg box - and saute for a minute or two over a brisk heat until lovely and juicy. Strip three or four small sprigs of fresh thyme and stir into the pot. Now, stir in around half a tub of mascarpone, about 125g. I know, I know, stop whingeing, it is for 2 people! Allow it to melt and bubble into the mushrooms. Taste and adjust the seasoning, stirring in a couple of tablespoons of grated parmesan. Drain the pasta, reserving a little of the cooking water. Add drained pasta to the pan and stir well with the sauce, adding a little of the reserved cooking water if needed. Add some chopped parsley if you have it. Spoon into hot bowls, sprinkle a little more parmesan over, and tuck in! Now what to make with the remaining mascarpone? Same again? Or spoon it through a hot tomato sauce for another creamy pasta option!