Mushroom Pasta
A delightful dish that combines earthy mushrooms with comforting pasta, perfect for busy weeknights or cozy weekend meals.
Ingredients
Pasta
- 200 g short pasta like orecchiette, penne, macaroni Note 1
- 160 g long pasta – spaghetti, fettucine Note 1
Mushrooms
- 400 g mushrooms, sliced 1/2 cm / 1/5" thick Note 2
Other Ingredients
- 50 g unsalted butter, separated
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 cup freshly grated parmesan cheese or 1/4 cup store-bought grated
- Parsley, finely chopped
- Parmesan cheese, grated
Instructions
Cooking the Pasta
- In a large pot of boiling salted water, cook the short and long pasta according to package instructions. Drain and set aside.
Sautéing the Mushrooms
- In a large pan, heat 1 tablespoon of olive oil and 25g of butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden and tender.
Adding Garlic
- Stir in the minced garlic and cook for another minute until fragrant. Season with salt and pepper.
Combining Ingredients
- Add the cooked pasta to the pan with the mushrooms. Mix well and add the remaining butter and parmesan cheese. Stir until the butter melts and everything is well combined.
Serving
- Top with finely chopped parsley and extra grated parmesan cheese, if desired.
Notes
Use a mix of different mushrooms for more flavor and texture. If you prefer a creamier sauce, consider adding a splash of heavy cream or a dollop of crème fraîche before serving. Fresh herbs like thyme or basil can enhance the flavor even more.