Creamy pasta with mushrooms and cream: the quick and comforting dish you always crave
Creamy pasta with mushrooms and cream is a classic that never fails. Smooth and flavorful, it combines the delicate sweetness of mushrooms with the intensity of Parmesan and the richness of cream, creating a sauce that envelops everything.
Ingredients · Servings 2
- 180g of pasta
- 250g of mushrooms
- 150 ml of cream (for cooking)
- 30g of grated Parmesan cheese
- 1 clove of garlic
- 30g of white wine
- 1 knob of butter
- Extra virgin olive oil
- Black pepper to taste (amount to taste)
- Fresh basil (optional)
Method · 20 min
- Clean the mushrooms with a damp cloth or kitchen paper, remove the end of the stem and slice them thinly so they cook evenly.
- Heat the butter with a drizzle of oil and sauté the garlic until golden. Add the mushrooms and sauté over high heat for 5 minutes. Pour in the white wine, let the alcohol evaporate, and then reduce the heat to low. Cook for about 10 more minutes, remove the garlic, add the cream, and stir gently until slightly thickened.
- Cook the pasta in plenty of salted water until al dente. Drain it and transfer it directly to the pan with the mushroom sauce. Add the grated Parmesan cheese and mix well so the sauce coats the pasta and becomes creamy.
- Serve the pasta piping hot, with a little more Parmesan cheese and a touch of freshly ground black pepper. If you like, you can finish the dish by adding a few fresh basil leaves.
