Creamy Mushroom Pasta

• servings: 2 servings
• active time: 8 minutes
• total time: 20 minutes

Ingredients

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

Oil

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 (125ml) chicken broth/stock or bouillon poulet

3/4 cup (185ml) free lactose cream - heavy / thickened

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

1/2 tsp salt and pepper

Thyme

Oregano

Extra parmesan (, for serving)

Parsley (roughly chopped, optional)

Lemon zest

Directions

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 wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.

Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan 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.

Garnish with parsley and serve immediately with extra parmesan!

Nutrition

• Calories: 893 kcal
• Total Fat: 58 g
• Saturated Fat: 33 g
• Cholesterol: 237 mg
• Sodium: 1117 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 24 g