Creamy mushroom pasta
This garlicky, creamy mushroom sauce with herbs and grated Parmesan is ready in the time it takes to cook your pasta
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
4 garlic cloves, sliced thinly
2 shallots or one onion, sliced thinly
600g chestnut mushrooms, stalks removed, sliced thinly
2 tbsp parsley, chopped
black pepper and sea salt
150g Parmesan
olive oil
100ml cream
50ml white wine
450g pappardelle, tagliatelle or even linguine
100g butter
Method
Cook the pasta in a large pot of salted boiling water until al dente.
While the pasta is cooking, heat a little olive oil and add the butter until melted. Add the garlic and shallots and cook until just starting to soften.
Add the sliced chestnut mushrooms next, season well and cook down until soft and starting almost caramelise, for around 5 minutes.
Next add the white wine, cooking down until the smell of alcohol has burned off and the sauce has started to thicken.
Add the cream, Parmesan and parsley last and cook for just a minute longer. Toss the pasta through the mushrooms with a few tablespoons of pasta water and serve.
