Recipe- Creamy And Delicious Mushroom Pasta

This is a mushroom pasta that’s nice and juicy, in no way dry and dull even though it’s notmade with a tomato or cream sauce like this Creamy Mushroom Pasta. It’s buttery and garlicky, and it’s 6 ingredient magic at its best.

Ingredients

CHOOSE pasta

200g / 7 oz short pasta like orecchiette, penne, macaroni
160g/6 oz long pasta - spaghetti, fettucine

Garlic Butter Mushrooms for pasta

400g / 14 oz mushrooms , sliced 1/2 cm / 1/5" thick
50g / 3 tbsp unsalted butter , separated
1 tbsp olive oil
2 garlic cloves , finely minced
1/2 tsp each salt and pepper
1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)

To serve

Parsley , finely chopped
Parmesan cheese , grated

Method

Pasta

- Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.

- Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.

Mushrooms

- Melt half butter and all oil in a large skillet over heat.

- Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges - around 5 minutes.

- Halfway through cooking, add salt & pepper.

- Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.

- Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.

- Taste and add more salt and pepper if needed.

- Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.