creamy mushroom pasta
This creamy mushroom pasta with white wine and cream tastes rich and flavourful. The mushrooms are sautéed until golden brown, then combined with a cream sauce in which the wine gives it extra flavour and the butter gives it richness - all floating atop pasta to be devoured.
20
Mins
780
Kcal
88g
Carbs
24g
Protein
32g
Fat
How to make creamy mushroom pasta
Ingredients
Servings
1
pasta
100g
butter
1 tbsp
white wine
60 ml
cream
90 ml
stock
60 ml
mushrooms
150g
garlic cloves
2
parmsesan
15g
thyme
Ingredients
Servings
1
pasta
100g
butter
1 tbsp
white wine
60 ml
cream
90 ml
stock
60 ml
mushrooms
150g
garlic cloves
2
parmsesan
15g
thyme
Instructions
1
take a pot and begin cooking the pasta in salted water for around one minute less than the time it says on the packet
2
Add the butter and oil to the saucepan and cook on a medium heat until the butter is melted
3
add the mushrooms to the saucepan and coat with the oil and butter and cook for 4-5 minutes, add the garlic and cook until mushrooms are golden brown
4
add the wine and simmer until the wine smell is gone
5
add the vegetable stock, cream and parmesan, salt and pepper and cook for a couple of minutes until parmesan is disolved
7
add the cooked pasta into the sauce and toss until coated with the sauce
8
garnish with thyme
