Creamy Garlic Mushroom Pasta
Creamy Garlic Mushroom Pasta. A delicious combination of sautéed mushrooms, perfect pasta, and a luxurious creamy garlic sauce,
Equipment
Ingredients
- 500 grams Pasta (I use linguine or fettucine)
- 2 tbsp Olive oil
- 500 grams Mixed mushrooms (Try Button, Cremini or Shiitake mushrooms or whatever you prefer)
- 6 cloves Garlic
- 225 ml Vegetable stock
- 300 ml Double cream
- 100 grams Parmesan (Grated)
- 2 balls Mozarella
- 1-2 tsp Chilli flakes (Optional)
Instructions
Prep
- Roughly slice the mushrooms
- Mince or finely chop the garlic
- Weigh/ measure the other ingredients
To Make
- Cook the pasta as per the packet instructions
- Heat a large, heavy bottomed frying pan over a medium high heat. Dry fry/ saute the mushrooms , stirring frequently. After 3-4 minutes the mushrooms will drop their liquid and then begin to brown. Add garlic once this has happened and cook for another 2 minutes stirring occasionally.
- Transfer the mushroom and garlic to a stock pot on a medium high heat. Add the stock and bring to a simmer. Reduce heat to low and cook for 6-8 minutes
- Add the cream and stir till warm
- Add the chilli flakes at this point if you're making a spicy version
- Add the parmesan then rip the mozarella into pieces and drop into the sauce. Mix well until bubbling
- Add the pasta and mix well
To Serve
- Garnish with chopped parsley or a bowl of parmesan to share or alternatively, elevate the dish with one of my Pasta Toppers. Visit the Recipe Index for 5 different topper choices
Nutrition
Calories: 658kcal
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