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🍝 Pasta with Creamy Mushroom Sauce

646 kcal · 30 min · 4 servings

Pasta with Creamy Mushroom Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and peel it. Cut the onion flesh into small cubes.
  2. 2. Wash the thyme thoroughly and shake it dry. Pluck the leaves from the stems and chop them finely.
  3. 3. Clean the mushrooms if necessary using a kitchen towel. Cut them into quarters.
  4. 4. Wash the parsley and pat it dry. Pluck the leaves from the stems and chop them finely.
  5. 5. Heat the oil in a frying pan over high heat.
  6. 6. Fry the mushrooms in it for about 3 to 4 minutes.
  7. 7. Add the onion cubes and fry them for approx. 2 minutes.
  8. 8. Season the mixture with salt and pepper.
  9. 9. Deglaze the pan with cream.
  10. 10. Whisk the cold milk with the starch in a separate bowl until a smooth mixture forms.
  11. 11. Stir the milk-starch mixture into the sauce.
  12. 12. Bring the sauce to a boil.
  13. 13. Simmer the sauce for about 2 minutes.
  14. 14. Add the chopped thyme to the sauce.
  15. 15. Reduce the heat and let the sauce simmer gently for approx. 6 minutes.
  16. 16. Bring approx. 5 liters of salted water to a boil in a large pot.
  17. 17. Cook the ribbon pasta in the boiling water for approx. 9 minutes al dente (firm to the bite).
  18. 18. Drain the pasta in a colander and let it drip dry.
  19. 19. Finally, adjust the seasoning of the mushroom ragout with salt and pepper.
  20. 20. Serve the pasta on plates and add the mushroom sauce.
  21. 21. Sprinkle the dish with the chopped parsley.
  22. 22. Enjoy your meal!

Nutrition per serving