300 g Mercer white button mushrooms
160 g Fusilli pasta
30 g Unsalted butter
½ tbsp Olive oil
2 Garlic cloves
250 ml Chicken broth/stock (or vegetable stock)
185 ml Cream
30 g Parmesan
½ tsp Salt and pepper
few leaves Fresh basil
Ingredients
Creamy Mushroom Pasta
20 minutes
Serves 2
Method
- Boil the pasta in salted water for 1 minute less than the time suggested on the packet. (Begin this step around the midpoint of cooking the mushrooms.) Just before draining, scoop out 1 cup of cooking water, then drain.
- Melt the butter and heat the oil in a large skillet over high heat. Add the sliced mushrooms, stirring regularly. When they start to sweat, season with a pinch of salt and pepper. Once the mushrooms are golden (about 4-5 minutes), add the minced garlic and cook until both the garlic and mushrooms are golden.
- Pour in half of the broth, stirring and scraping the bottom of the skillet. Simmer rapidly until the broth is mostly evaporated. Then, add the remaining broth, cream, grated Parmesan, salt, and pepper. Stir to dissolve the Parmesan and simmer for an additional 2 minutes, stirring regularly.
- Transfer the cooked pasta into the sauce, tossing for 1-2 minutes until the sauce thickens and coats the pasta. If the sauce gets too thick, add a splash of the reserved pasta cooking water.
- Garnish the dish with fresh basil and serve immediately, accompanied by extra Parmesan on the side. Enjoy your creamy mushroom pasta!
