My Go-To Creamy Mushroom Pasta to Enjoy Autumn Season 🍁

🍁 My forever favorite pasta I cook at least couple times a month in the autumn season. The simple and classic combination of creamy sauce and the woody touch of mushrooms, topped with fresh parsley. 100g pasta = 10g salt =1l water P.S. This recipe is part of my "Pasta Series" on YouTube ▪️ For video instructions, check out my YouTube @mealyumium #pasta series #autumn season Playlists All pasta recipes in "PASTA 🍝 SERIES" community

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep mushrooms for cooking: сlean them carefully with a cloth scraping any earth. Mushrooms absorb lots of water. So, in case they are really dirty, use water, but make sure they are completely dry before cooking.

Step 2

Cut the mushrooms into 1.5-2 mm slices.

Step 3

Chop up fresh parsley to top pasta later.

Step 4

Peel a clove of garlic and mince.

Step 5

In a medium size or large frying pan, warm olive, butter, and minced garlic on low heat. Cook until the garlic is fragrant. It will take about 1-2 mins.

Step 6

Add the mushrooms, and mix well coating them with garlic butter. Fry on low heat for 7-8 mins or medium heat for 5-6 until they get beautiful brown color. Don't overcrowd the pan, otherwise, mushrooms get a rubbery texture.

Step 7

In a pot, bring water to a rolling boil. Salt and cook pasta according to the package instructions.

Step 8

Once the mushrooms are done, season with salt and pepper.

Step 9

Add heavy creams to the mushrooms, and warm up for a minute.

Step 10

Add pasta, 1-2 ladles of pasta water (or as needed), and chopped parsley. Toss vigorously on high heat until everything is well combined.

Step 11

Top with more parsley if you will or cheese of your choice. Enjoy!

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