Creamy mushroom pasta, quickly prepared where sautéed mushrooms meet cream and parmesan. With its velvety sauce and the earthy aroma of mushrooms, it is a practical delicacy suited to both everyday meals and a simple guest table.
Bring plenty of salted water to a boil and boil the pasta until al dente. Reserve a ladle of the cooking water before draining.
Melt the butter in a wide pan and sauté the sliced mushrooms over high heat until their liquid evaporates and they turn golden. Add the finely chopped garlic and sauté until fragrant.
Lower the heat and add the cream; once it comes to a light simmer, add the parmesan, salt, and black pepper. If the sauce thickens too much, add some of the reserved cooking water to reach your desired consistency.
Add the drained pasta to the sauce and toss together. Remove from heat and garnish with finely chopped parsley, then serve hot.
Important: Sautéing mushrooms with space between them, not crowded in the pan, over high heat prevents them from releasing liquid and steaming, and lets them turn golden brown. Contains gluten and dairy. Creamy sauces thicken as they sit; you can thin them with a little milk when reheating.
After sautéing the mushrooms, adding a ladleful of pasta cooking water to the pan binds the sauce to the pasta without thinning the cream. Fresh parsley or dill added at the end of the sauce brings freshness to the dish.
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