This creamy mushroom pasta dish is one of the first pastas I ever made and it has quickly become my family’s (especially my brother’s) favourite. It only takes around 20 minutes and is sure to satisfy all your cravings!
Ingredients (for 4 servings):
- 1.25 cups of dried short pasta (any shape will work)
- Half a head of garlic
- 2.5 cups mixed mushrooms
- 3/4 cups Parmesan cheese ( I have also used Gruyère before too, which worked fantastically)
- 4-5 tbsp crème fraîche
Procedure:
- Cook pasta in boiling, salted water. Cook 1 minute less than the package instructs, as we will still cook it in its own sauce later
- Mince the garlic and slice the mushrooms.
- Sautée them with olive oil until all the water from the mushrooms has evaporated and a deep caramelization can be seen on the mushrooms. Season with salt and pepper.
- Pour the drained pasta into the pot with the mushrooms and garlic, adding 1/2 cup of cooking water. (The pasta’s cooking water contains starch that will thicken the sauce and ensure it has a nice end texture.)
- Grate in the parmesan and fold in the crème fraîche. Adjust seasoning to taste.
- Before eating, grate on one final layer of cheese.
- Enjoy!
