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🍝 Creamy Mushroom Pasta

517 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat tagliatelle
• salt
• 500 g fresh mushrooms
• 1 shallot
• 1 clove garlic
• 2 tbsp olive oil
• 100 ml heavy cream
• 200 ml milk (3.5% fat)
• 0.5 lemon (juice)
• 0.5 tsp fresh chopped thyme
• 0.5 tsp fresh chopped parsley
• pepper (from the mill)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in the salted water until it is al dente.
3. 3. Clean the mushrooms and dry them with a kitchen towel.
4. 4. Slice the mushrooms into thin pieces.
5. 5. Peel the shallot and the garlic.
6. 6. Finely chop the shallot and the garlic.
7. 7. Heat the oil in a large pan.
8. 8. Sauté the shallot and garlic in the oil until they are soft and translucent.
9. 9. Add the mushroom slices to the pan.
10. 10. Fry the mushrooms until the released liquid has evaporated.
11. 11. Pour the cream and milk into the pan.
12. 12. Season the sauce with salt and pepper.
13. 13. Add some lemon juice and adjust the taste.
14. 14. Fold in the chopped herbs into the sauce.
15. 15. Let the sauce simmer gently for 5 minutes.
16. 16. Drain the pasta and let it drain well.
17. 17. Divide the pasta into individual bowls.
18. 18. Taste the mushroom sauce one last time and adjust seasoning if needed.
19. 19. Pour the sauce over the pasta.
20. 20. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 517
• Protein: 20 g · Fett/Fat: 19 g · Carbs: 65 g