Cozy Mushroom Pasta

• порції: 3-4 Bowls

Інгредієнти

8 oz pasta (tagliatelle, fettuccine, or rigatoni)

12–16 oz mushrooms (cremini or baby bella), sliced

1 small shallot or ½ small onion, finely diced

2–3 cloves garlic, minced

1 tbsp olive oil

2 tbsp butter

¾–1 cup heavy cream (or half-and-half)

½ cup grated Parmesan, plus more for serving

Salt

Black pepper

Optional:

Fresh thyme or rosemary

Splash of dry white wine

Red pepper flakes

Напрямки

Instructions

Bring a pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water before draining.

Heat olive oil and butter in a wide pan over medium heat.

Add mushrooms in a single layer. Cook undisturbed for 3–4 minutes to brown, then stir and cook until softened.

Add shallot/onion. Cook 2–3 minutes until translucent.

Add garlic. Stir 30 seconds until fragrant.

Optional: Add a splash of white wine and let it reduce for 1 minute.

Lower heat. Add cream and a pinch of thyme or rosemary if using. Simmer gently 3–5 minutes.

Add pasta to the sauce. Toss to coat. Add a little reserved pasta water if needed to loosen.

Stir in Parmesan. Season with salt and black pepper to taste.

Serve with extra Parmesan and optional red pepper flakes.

Нотатки

Notes

Don’t crowd the mushrooms or they’ll steam instead of brown.

If the sauce tastes flat, it needs more salt, not more cheese.

Works well with Pinot Noir or Barbera