Cook pappardelle pasta following packet directions, meanwhile make the sauce.
In a large non-stick frying-pan, heat butter and olive oil, add spring onions, assorted mushrooms and fresh thyme and cook for 2-3 minutes, stirring continually.
Drain pasta and return to hot saucepan. Stir in Leggo’s Tomato Puree and mushroom mixture. Season with ground black pepper and re-heat pasta for 1-2 minutes, stirring gently. Serve garnished with cherry tomatoes and fresh thyme sprigs.