This Creamy Mushroom Pasta is the ideal simple supper to bolster a group of four. Covered up in this smooth and sleek mushroom sauce is a flat out blast of flavor simply holding on to be eaten up!
Truly, is there much else ameliorating than a skillet loaded with pasta covered in a rich mushroom sauce? Like, on the off chance that I kicked the bucket and went to paradise, I'd trust that paradise would include me covering my face into a dark gap of smooth garlicy herby mushroom pasta. UGH. I'm sobbing exactly at the idea. Any who, enough of my wild love for calories, we should perceive what all the object is about.
Thus, obviously the mushrooms are the superstar in this formula, so we should treat them like the star. You see it a lot with mushrooms, simply slashed and throwed in the container, and I'm frequently blameworthy of this in plans where mushrooms aren't the star fixing. Be that as it may, here there's no reasons.
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Ingredients
- 12.3oz / 350g Conchiglie (or pasta of choice)
- 9oz / 250g Mushrooms of choice, sliced (see notes)
- 2 tbsp Unsalted Butter
- 1 cup / 250ml Heavy Cream
- 1 cup / 250ml Chicken Stock
- 1/2 cup / 35g Parmesan, grated (plus extra to serve)
- 2 tbsp Fresh Parsley, finely diced (plus extra to serve)
- 2 tbsp Fresh Chives, finely diced
- 1 tsp Garlic, minced
- Salt & Black Pepper, to taste
- Olive Oil for frying
Instructions
- Add a drizzle of oil to a suitably sized pan and begin frying your mushrooms over medium heat. Once they brown on one side, flip them over until they get nice and brown on the other. It's important to get a nice char on each side of the mushroom to intensify the mushroom flavour. Don't just chuck them in a stir around, this will steam them and leave you with weak flavour. Season with a pinch of salt and pepper, then melt in your butter and add your garlic. Fry for a minute or so, then pour in your chicken stock.
- Allow the stock to simmer until it’s reduced by nearly half, then pour in your cream. Stir to fully incorporate, then add your chives, parsley and a heavy pinch of salt & pepper (season well to bring out the best in this simple sauce). Allow to simmer a little longer until it begins to thicken.
- Meanwhile, pop your pasta in salted boiling water and cook until al dente. Retain a cup of starchy pasta water.
- When the sauce begins to thicken, stir in your parmesan, then add your pasta. If the sauce thickens too much, add a splash of pasta water to thin out slightly. You might not need to do this. If the sauce is still quite thin, continue to simmer and stir until it thickens.
- Serve with a heavy sprinkling of parmesan and parsley!
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