Creamy Mushroom Pasta

• porcje: 2 servings
• czas aktywny: 8 minutes
• całkowity czas: 20 minutes

Składniki

160g/ 6oz fettuccine ( or linguine (Note 1)

2 tbsp (30g) unsalted butter

1/2 tbsp olive oil (Note 2)

300g/ 10 oz mushrooms (, sliced 1/3 cm / 1/8" thick (white, cremini/swiss brown)

2 garlic cloves (, finely chopped)

1/2 cup (125 ml) white wine (, dry (or rose, sub more broth)

1/2 cup (125ml) chicken broth/stock (, low sodium (or veg)

3/4 cup (185ml) cream (, heavy / thickened (Note 3)

1/3 cup (30g) parmesan (, finely grated (Note 4)

1/2 tsp salt and pepper (, each)

Extra parmesan (, for serving)

Parsley (, roughly chopped (optional)

Wskazówki

Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.

Melt butter and heat oil in a large skillet over high heat.

Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.

When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.

Stand back and add a bit of chicken stock, stir, scraping the bottom of the skillet. Simmer rapidly for a minute.

Add rest of stock, cream, salt and pepper. Stir and simmer for 2 minutes, stirring regularly.

Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.

Wartości Odżywcze

• Kalorie: 893 kcal
• Tłuszcz Całkowity: 58 g
• Tłuszcz Nasycony: 33 g
• Cholesterol: 237 mg
• Sód: 1117 mg
• Węglowodany Całkowite: 67 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 5 g
• Białko: 24 g