Creamy Mushroom Pasta
Creamy Mushroom Pasta
Ingredients (Serves 2–3):
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250 grams of pasta (penne, fettuccine, or any type you prefer)
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300 grams of mushrooms (button mushrooms or any kind you like)
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1 small onion
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2 cloves of garlic
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1 tablespoon of butter
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2 tablespoons of olive oil
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200 ml of cream (1 pack)
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Salt
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Black pepper
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(Optional) Grated nutmeg or thyme
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(Optional) Grated cheddar or parmesan cheese
Preparation:
Boil water for the pasta and cook it according to the package instructions. After draining, set it aside. It’s better if it remains slightly firm (al dente).
Clean and thinly slice the mushrooms. Dice the onion and finely chop the garlic.
In a pan, add the olive oil and butter. Sauté the onions until they become translucent. Then add the garlic.
Add the mushrooms to the pan. Cook over high heat until they release their moisture and reabsorb it.
Season with salt and black pepper. You can also add a little grated nutmeg or thyme if you wish.
Add the cream and simmer on low heat for 3–4 minutes, stirring occasionally. Once the sauce thickens slightly, turn off the heat.
Add the cooked pasta to the pan. Mix well with the sauce and heat together for 1–2 minutes.
When serving, you may top with grated cheese if desired.
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