Mushroom, cream and wine pasta sauce

[StealthPolarBear]

I'm making a pasta sauce with mushrooms, white wine, cream etc, it doesn't seem to be thickening, which I think is because I used single instead of whipping cream. Can I use a tablespoon of plain flour to thicken it or would that make it taste disgusting?

If you keep it simmering it will thicken eventually

cornflour thickens sauces but dont use too much.

I dont think you need it to be thick tbh.

Dont overcook it!

Stop now!

Aero is the queen of this dish. I'll draw her attention to it.

OK thanks everyone - no cornflour which is what made me think of plain flour.
It does actually seem a bit thicker, and Collision, I think you're right I'm probably thinking it should be thicker than it really should. Might just see what it's ;like when the pasta's cooked/
It tastes lovely btw

Ooooooooh, thanks Cadders - making me drool just the thread title. Indeed it doesn't need to be too thick, it just thickens naturally as you reduce it during cooking. mmmmmmmmmmmmmm

uuuuuurgh
I've eaten too much
It was delicious and not too runny at all
Thanks for all the help