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🍝 Parsley Cream Pasta

594 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Bring about 2.5 liters of salted water to a boil in a pot.
  2. 2. Halve the onion, peel it, and slice it into rings.
  3. 3. Peel the garlic and slice it thinly.
  4. 4. Wash the parsley thoroughly and shake it dry.
  5. 5. Pluck the parsley leaves from the stems and chop them coarsely.
  6. 6. Wipe the mushrooms with a kitchen towel if necessary and slice them.
  7. 7. Heat 3 tablespoons of oil in a pan over high heat.
  8. 8. Fry the mushrooms in it for about 4 minutes.
  9. 9. Reduce the heat and add 1 tablespoon of butter.
  10. 10. Add the onion rings and garlic to the pan.
  11. 11. Sauté the ingredients, stirring occasionally, for about 2 minutes.
  12. 12. Deglaze the pan with whipping cream.
  13. 13. Bring the sauce to a boil.
  14. 14. Simmer the sauce uncovered over medium heat for about 5 minutes.
  15. 15. Season the sauce with salt and pepper to taste.
  16. 16. Cook the pasta in the boiling water for about 4 minutes until al dente.
  17. 17. Remove one cup of the cooking water and set it aside.
  18. 18. Drain the pasta in a colander.
  19. 19. Add the pasta and chopped parsley to the pan with the sauce.
  20. 20. Mix everything well together.
  21. 21. If necessary, add 1 to 2 tablespoons of the reserved pasta water to loosen the sauce.
  22. 22. Plate the pasta on deep plates and serve.

Nutrition per serving