breakfast
33% whipping cream
Pasta with creamy mushroom sauce
Ingredients
Champignon mushrooms
250 g
Onion
1
Garlic
2 cloves
Butter
20 g
Olive oil
1 tbsp
Parmesan cheese
50 g
Salt, pepper
to taste
Method of preparation
- Cook the pasta according to the package instructions until al dente. Don’t forget to salt the water.
- Heat the butter and olive oil in a skillet. Sauté the finely chopped onion and garlic until golden brown.
- Slice the mushrooms thinly and add them to the onions. Sauté until the mushrooms have reduced in volume and are lightly browned.
- Pour the cream into the pan with the mushrooms, bring to a boil, and reduce the heat. Cook for 5–7 minutes, stirring, until the sauce thickens slightly.
- Add salt and pepper to taste. Drain the pasta (leaving a little liquid in case the sauce turns out too thick) and add the pasta to the sauce.
- Stir to combine. Divide the pasta among plates and sprinkle with grated Parmesan.
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