Creamy Mushroom Pasta
I’m not going to go on some long winded diatribe about this meal. It’s quick. It’s easy. It’s inexpensive. It’s delicious. And that’s all you really need to know. Use whatever pasta you’ve got. I used gemelli pasta and it worked great.
For the new year, my kids will try a new dish once a week. Having never tried mushrooms, my nine year old tasted one and decided it was, “not that bad.” My seven year old however, attempted a mushroom and nearly threw up. Ahh kids.
As an adult, I devoured my plate;)
Ingredients:
One package of pasta; 1lb
One large package of mixed mushrooms; sliced (8oz)
3 garlic cloves; minced
1/3 cup grated parmesan cheese
3 tablespoons creme fraiche
Olive oil
Salt and pepper to taste
Directions:
Heat a large pot of salted water and cook pasta according to package directions. Reserve 1/4 cup pasta water.
In a large deep pan; warm olive oil over medium high heat. Add garlic and cook until fragrant, about 30 seconds. Next, add sliced mushrooms and cook approximately 5-6 minutes or until mushrooms are brown and soften. Season with salt and pepper.
Drain pasta remembering to save some pasta water. Add cooked pasta to mushroom pan and mix. Stir in creme fraiche and parmesan cheese. If pasta seems dry add pasta water.
Divide between plates, garnish with an extra sprinkle of parmesan and enjoy!
*tweaked from Jaime Oliver’s recipe
