Creamy Mushroom Pasta
Light and bright, this creamy mushroom pasta is simply delicious. You can have this delicious creamy pasta on your table in under 30 minutes.
Servings: 4 servings
Calories: 415kcal
Ingredients
- 200 grams mushrooms (you can use any kind, wild mushrooms are the best, but use whatever you have on hand)
- 1 pack tagliatelle pasta or spaghetti
- ½ cup heavy cream
- 1 cup warm water
- salt, to taste
- freshly ground black pepper, to taste
- ⅓ cup fresh chopped parsley (optional)
- ½ cup grated parmesan (plus more for serving)
- 1 medium onion
- 2 tablespoons olive oil
- zest and juice of ½ a lemon
Instructions
- Preheat the oil in the frying pan on medium high.Add the mushrooms in a single layer. If needed, fry the mushrooms in two batches.First fry the mushrooms undisturbed for 2 minutes, until nice and crispy on one side. Then give them a stir and fry for another 3 minutes, stirring occasionally.
- Peel and finely chop the onion.Reduce heat to low or medium - low and add the onions to the mushrooms. Fry for a couple of minutes, stirring occasionally, until the onion starts to become transparent and have softened up.
- In the meantime, prepare the pasta. Cook the pasta in a large pot of boiling salted water until almost al dente. About 2 minutes less than the cook time on the packaging.
- Drain the pasta and add it to the frying pan. Add the cream and the water. Increase the heat to medium and bring to boil. Simmer, tossing constantly, until the liquid is slightly thickened. About 3 minutes.
- Remove the frying pan from heat and add the cheese, parsley and butter. Add the lemon juice and zest. Season with pepper.Give it a good toss, to combine everything. Taste and add more salt if needed.
- Divide between plates, garnish with more cheese and enjoy!