Creamy Pasta with Mushrooms

I used Asian Selection mushrooms available at supermarkets, this is a wonderful pasta dish for 2 people.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2

Ingredients

Mushroom pack (assorted) 1
Olive oil 3 tbsp
Garlic 1 clove
Butter 2 tsp
White wine 30-40ml
Double cream 80-100ml
Pepper a little
Tagliatelle 220g
Salt for the pasta as required

Method

1
This is the Asian Selection mushrooms pack which includes enoki, shimeji and eringi mushrooms.
2
Start cooking the tagliatelle - use 10-15g salt per litre of water.
3
Put the olive oil in a large frying pan on medium heat. Add the finely chopped garlic.
4
Add the mushrooms and fry for 2 minutes. Add the butter and fry further.
5
Add the white wine and allow the alcohol to burn off. Add 2-3 ladles of pasta water and reduce.
6
Add the double cream and turn the heat up to high. Bring to the boil and reduce the sauce.
7
Add the cooked pasta straight from the pan to the frying pan and mix to combine well for 1 minute.
8
Transfer to a serving dish and sprinkle with pepper before serving.

Tips & Note

As soon as you serve it, the double cream will firm up so keep the sauce quite liquid - this is the reason the pasta water is used.

Creamy Pasta with Mushrooms

I used Asian Selection mushrooms available at supermarkets, this is a wonderful pasta dish for 2 people.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Ingredients

Mushroom pack (assorted) 1
Olive oil 3 tbsp
Garlic 1 clove
Butter 2 tsp
White wine 30-40ml
Double cream 80-100ml
Pepper a little
Tagliatelle 220g
Salt for the pasta as required

Creamy Pasta with Mushrooms

Recipe ID :2010 Posted on 09 AUG 2016

Serves 2

views 3,310
printed 4

saved 5

I used Asian Selection mushrooms available at supermarkets, this is a wonderful pasta dish for 2 people.

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Ingredients

Print Ingredients Email Ingredients
1
3 tbsp
1 clove
2 tsp
30-40ml
80-100ml
a little
220g
as required

Method

1
This is the Asian Selection mushrooms pack which includes enoki, shimeji and eringi mushrooms.
2
Start cooking the tagliatelle - use 10-15g salt per litre of water.
3
Put the olive oil in a large frying pan on medium heat. Add the finely chopped garlic.
4
Add the mushrooms and fry for 2 minutes. Add the butter and fry further.
5
Add the white wine and allow the alcohol to burn off. Add 2-3 ladles of pasta water and reduce.
6
Add the double cream and turn the heat up to high. Bring to the boil and reduce the sauce.
7
Add the cooked pasta straight from the pan to the frying pan and mix to combine well for 1 minute.
8
Transfer to a serving dish and sprinkle with pepper before serving.

Tips & Note

As soon as you serve it, the double cream will firm up so keep the sauce quite liquid - this is the reason the pasta water is used.

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