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🍝 Creamy Mushroom Penne with Fresh Parsley

580 kcal · 25 min · 4 servings

Ingredients

• 320 g Penne pasta
• 400 g Brown mushrooms
• 2 Stk Shallots
• 200 ml Heavy cream (min. 20% fat)
• 50 g Parmesan (grated)
• 30 g Butter
• 2 Stk Garlic cloves
• 20 g Fresh parsley
• 1 Prise Salt
• 1 Prise Black pepper (freshly ground)

Instructions

1. 1. Bring water to a boil in a large pot. Add salt and cook the penne al dente (firm to the bite). Reserve 100 ml of cooking water.
2. 2. Wash the mushrooms and cut them into quarters. Peel the shallots and garlic and chop them finely.
3. 3. Warm the butter in a large pan over medium heat. Cook the shallots and garlic for 2 minutes until translucent.
4. 4. Add the mushrooms and fry for 5 minutes until browned and the liquid has evaporated.
5. 5. Stir in the cream and let the sauce simmer gently for 2 minutes.
6. 6. Remove the pan from the heat. Stir in the Parmesan and add the drained pasta. Adjust the sauce consistency with the reserved pasta water.
7. 7. Season with salt and pepper. Chop the parsley and mix it into the pasta. Serve immediately.

Nutrition per serving

• kcal: 580
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 72 g