Creamy Mushroom Pasta

Had this two weeks ago paired with a delicious bottle of Amarone… Recipe by RecipeTinEats, with small adaptations (we only eat fresh homemade pasta, never dry; I always sub broth for more wine; and so on). A new favourite!

Ingredients

Serves 2

  • 150g fresh homemade fettuccine
  • 2 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 300g mushrooms, sliced (whatever type; I made with a mix of champignon, oyster and portobello)
  • 2 garlic cloves, chopped
  • 1 cup (250 ml) white wine
  • 3/4 cup (185ml) heavy cream (nata de montar)
  • 1/3 cup (30g) parmesan, freshly grated + extra for serving
  • 1/2 tsp salt and pepper, each

Instructions

  1. Cook pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
  2. Melt butter and olive oil in a large skillet over high heat.
  3. Add mushrooms, season with a pinch of salt and pepper, cook for a couple of minutes.
  4. Add garlic and cook until golden (another couple of minutes).
  5. Add the wine, deglaze the pan, then simmer for about 5 minutes to evaporate the alcohol and reduce a little.
  6. Add cream, parmesan, salt and pepper. Stir until parmesan has melted. Turn off the heat.
  7. Transfer pasta into sauce, toss until sauce thickens and coats pasta. If sauce is not velvety, add a splash of reserved pasta water.
  8. Plate the dishes, garnish with extra parmesan, a few cracks of fresh black pepper (and optionally a little fresh parsley) and serve immediately!

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