Pasta with Creamy Mushroom Sauce



Surprisingly good and simple. A delicious alternative to red sauces. And even Meghan ate it and liked it, despite inherited mushroom aversion.


INGREDIENTS:

 freshly cooked pasta

200 g/7 oz mushrooms, cremini, Portobello or common button mushrooms

1/2 clove of garlic

a small bunch of parsley

100 ml/0,42 cup fresh cream

salt

fresh ground pepper

butter or extra-virgin olive oil

METHOD:


- Put mushrooms, garlic and parsley in a food processor and run for a minute or two until everything is chopped into small pieces. Or chop by hand, it's pretty quick that way too.

- Cook the mushrooms in butter or olive oil over medium heat until the liquid has evaporated.

- Add cream, pepper and salt and continue to cook until creamy, then add to the freshly cooked and drained pasta.

- Serve as it is or with freshly grated parmesan.

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