Recipe

Creamy Mushroom Pasta

A comfort meal in just 25 minutes.

Ingredients

• About 150 g / 5.3 oz dry pasta (suggestion: whole wheat linguine)
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 8 oz (230 g ) white button mushroom, stems removed
• 2 tablespoons dry white wine
• ¼ cup (60 ml / 2 oz ) heavy cream
• ¼ cup (60 ml / 2 oz ) low-sodium chicken broth
• Salt to taste
• ¼ cup (30 g / 1.1 oz) grated parmesan cheese
• ground black pepper
• Chopped fresh parsley for garnishing

Method

1. In a large pot, cook pasta in salted boiling water for 8–9 min or according to the package directions until al dente. Drain.
2. Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
3. Place mushrooms in the skillet, cup side up. Cook for 3–5 min or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
4. Add white wine; continue cooking to let the wine and mushroom juice evaporate (about 3 min).
5. Pour heavy cream and chicken broth into the skillet, and add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
6. Sprinkle Parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
7. Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
8. Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated Parmesan cheese if desired. Enjoy!

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Adapted from the Wikibooks Cookbook, licensed under CC BY-SA 4.0.

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