158 Weergaven
Pasta Funghi
Ingrediënten
- 200g pasta
- 250g mushrooms
- 2 cloves garlic
- 2 tablespoons olive oil
- 100ml heavy cream
- 30g Parmesan cheese
- 2 tablespoons fresh parsley
- to taste salt
- to taste black pepper
Instructies
- Boil a large pot of salted water for cooking the pasta.
- Add the pasta to the boiling water and cook according to package instructions until al dente.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Add sliced mushrooms to the skillet and cook for 5-7 minutes until they are golden brown and have released their moisture.
- Season the mushrooms with salt and freshly ground black pepper.
- Pour in the heavy cream and bring to a gentle simmer, allowing the sauce to thicken for about 3-4 minutes.
- Once the pasta is cooked, drain it and reserve a cup of pasta water.
- Toss the drained pasta into the mushroom and cream sauce, mixing well to combine.
- If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
- Finish with grated Parmesan cheese and chopped fresh parsley before serving.
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