Chef Cam’s Cookbook

Creamy Garlic Mushroom Pasta

Name: Creamy Garlic Mushroom Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: Ingredients; 2 Tbsp olive oil; • 1 pound pappardelle pasta; 1 pound white button mushrooms; • 1 cup heavy cream; 1 cup grated pecorino; 2 cups pasta water; 10 cloves chopped garlic; 1 tsp kosher salt; 1 tsp black pepper; 1/2 cup chopped parsley

portions

20 min

temps actif

30 min

temps total

Commencer à Cuisiner

Ingrédients

Ingredients

2 Tbsp olive oil

• 1 pound pappardelle pasta

1 pound white button mushrooms

• 1 cup heavy cream

1 cup grated pecorino

2 cups pasta water

10 cloves chopped garlic

1 tsp kosher salt

1 tsp black pepper

1/2 cup chopped parsley

Instructions

1. Slice mushrooms. Chop garlic and parsley. Bring salted water to boil and cook pasta to 1 minute less than package instructions.

2. In large pan saute garlic in 2 Tbsp of olive oil for 1 minute on medium heat. Add the mushrooms to the pan and turn heat to medium-high. Let mushrooms release their water and continue to saute to brown.

3. Before draining the pasta reserve 2 cups of the pasta water. Add 1 cup of the pasta water, 1 tsp salt, and 1 tsp of pepper to the browned mushrooms and cook for 1 minute.

4. Turn heat to low and add 1 cup of cream and 1 cup of cheese. Mix thoroughly to make the sauce.

5. Add the pasta to the sauce pan and let it all cook to coat for 1-2 minutes while stirring. Taste it and add more salt or pepper if needed. Finally add the parsley, mix it all together and serve with more grated pecorino. If the sauce is too thick use a little bit more pasta water to thin it out. Enjoy!

Notes

• Only 1 tsp of kosher salt was used because of the salty pecorino, but adjust according to personal taste. It's good to have extra pasta water on hand for thinning, because cream sauces have a tendency to dry up quickly right before serving.

Most thick pastas work well with this recipe.