:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/QIWTKXiFT1tS9sEM_dxb/d78c0cd30f4773d742b1478a6360e5.jpeg "Easy Creamy Mushroom Garlic Pasta")
Source: Pixabay: Engin_Akyurt
Easy Creamy Mushroom Garlic Pasta
The blend of fresh ingredients combined with the creamy texture of this pasta takes you on a journey to food heaven.
Ingredients
- 400 gms pasta of your choice, I usually opt for penne because it absorbs the sauce beautifully
- 250 gms of fresh mushrooms, sliced. I love Portobello for its rich flavor but white mushrooms work just fine
- 1 Cup of heavy cream
- 2 tbls of olive oil
- 4 cloves of garlic, minced
- Salt & pepper to taste
- 1⁄4 Cup of grated Parmesan cheese, plus extra for topping
- Fresh parsley, finely chopped for garnish
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Directions
Cook the pasta according to the packet instruction until al dente. But slightly undercook it, as it'll finish cooking in the sauce. Drain it and save 1/4 cup of the pasta water.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms to the heated oil. Cooking tip: Don't move the mushrooms around too much as the sear gives a lovely caramelization that intensifies the flavor.
Once seared, stir in minced garlic, salt, and pepper. Cook until the garlic is aromatic and mushrooms are tender – usually about 5-7 minutes.
Lower the heat, add heavy cream and the 1/4 cup of the pasta water to the skillet and stir until well combined.
Stir the cooked pasta into the creamy mushroom sauce, ensuring all the pasta is well coated. If necessary, add a little more of the pasta water to loosen the sauce.
Remove from heat and stir in Parmesan cheese until it's totally blended with the pasta - it makes the pasta glossier, creamier, and more delicious.
Serve with a generous sprinkle of extra Parmesan and chopped parsley. The fresh herb’s earthy and slightly peppery flavor balances out the creamy pasta.
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