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🍝 Creamy Mushroom Pasta

445 kcal · 30 min · 4 servings

Ingredients

• 400 g Pappardelle
• salt
• 500 g mixed mushrooms (e.g., button mushrooms, chestnut mushrooms, porcini, chanterelles, etc.)
• 1 clove garlic
• 1 shallot
• 2 tbsp olive oil
• pepper (from a grinder)
• 1 tbsp fresh chopped parsley
• 3 tbsp fresh grated Parmesan
• cress (for garnishing)

Instructions

1. 1. Boil water in a large pot and add some salt.
2. 2. Add the pasta to the boiling water and cook until al dente.
3. 3. Clean the mushrooms and dry them with a kitchen towel.
4. 4. Slice or strip the mushrooms.
5. 5. Peel the garlic and the shallot.
6. 6. Finely chop the garlic and the shallot.
7. 7. Heat oil in a large pan.
8. 8. Add the garlic and shallot to the hot pan.
9. 9. Sauté the vegetables until translucent.
10. 10. Add the mushrooms to the pan.
11. 11. Fry the mushrooms until the released liquid has evaporated.
12. 12. Season the mushrooms with salt and pepper.
13. 13. Drain the pasta.
14. 14. Add the pasta to the pan with the mushrooms.
15. 15. Toss everything well to mix the pasta with the sauce.
16. 16. Add the parsley and Parmesan.
17. 17. Toss the pasta one more time briefly.
18. 18. Warm the plates.
19. 19. Place the pasta on the warmed plates.
20. 20. Garnish the pasta with cress.
21. 21. Serve the pasta immediately.

Nutrition per serving

• kcal: 445
• Protein: 19 g · Fett/Fat: 10 g · Carbs: 68 g