Creamy Mushroom Pasta with Garlic and Parmesan

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 100 g pasta

• 150 g mushrooms

• 100 ml cream

• 2 cloves of garlic

• 30 g parmesan

• 1 tsp salt

• 1/2 tsp black pepper

• 1 1/2 l water

Tools you'll need

Instructions

1. 1

   Bring 1.5 l water to a boil in a large pot. Add 1 tsp salt. Add 100 g pasta and cook until al dente, about 10-12 minutes. Reserve 100 ml pasta water, then drain.

   ~12 min
2. 2

   While step 1 cooks

   While the pasta cooks, slice 150 g mushrooms and mince 2 garlic cloves. Grate 30 g parmesan.

   ~5 min
3. 3

   Heat a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.

   ~8 min
4. 4

   Pour 100 ml cream into the skillet. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Season with 0.5 tsp black pepper and a pinch of salt.

   ~3 min
5. 5

   Add the drained pasta to the skillet along with 50 ml of the reserved pasta water. Toss to coat. Stir in the grated parmesan and cook for 1-2 minutes until the sauce clings to the pasta. Add more pasta water if needed to loosen the sauce.

   ~2 min