Rich and delicately aromatic, this creamy mushroom pasta celebrates simple cooking, perfect for a winter day.
The richness of sautéed mushrooms blends with a velvety sauce, elevated by an incredibly flavorful oil; a dish to be enjoyed to your heart's content.
Ingredients (serves 2) :
200g pasta (tagliatelle, fettuccine, or linguine)
250g mushrooms (button mushrooms, oyster mushrooms, or a wild mushroom mix)
1 clove of garlic
200ml cream
30g Parmesan cheese
2 tbsp cooking olive oil
A drizzle of garlic-infused olive oil
A few chopped parsley leaves
Salt & pepper
Recipe :
Gently clean the mushrooms and slice them. Heat a large frying pan over medium heat with the cooking olive oil, then add the finely chopped garlic. Let it infuse the oil for a few seconds before adding the mushrooms.
Sauté them gently until they release their moisture and turn a lovely golden brown. Season with salt and pepper, and add the finely chopped parsley if desired.
Meanwhile, cook the pasta in a large pot of boiling salted water according to the package instructions until *al dente*. Drain, reserving a small ladleful of the cooking water.
Pour the cream into the pan with the mushrooms, stir, and let simmer over low heat for a few minutes to create a rich, creamy sauce. Add the grated Parmesan, then toss the pasta directly into the sauce. Loosen the mixture with a little of the reserved cooking water if necessary to ensure the pasta is perfectly coated.
Adjust the seasoning and serve immediately, finishing with a final drizzle of garlic-infused olive oil and a fresh grind of black pepper to enhance the flavors and add a lovely, lingering finish.
Bon appétit !
