Pasta in Creamy Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g pasta, dried
- 500 g mushrooms, mixed (mushrooms, oysters, wild mushrooms, porcini mushrooms, etc.)
- 1 ½ cup cream
- 1 shallot (s)
- 100 g bacon
- 1 clove garlic
- 1 teaspoon, heaped thyme, dried
- 1 bunch parsley, fresh
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Put on the pasta water and bring to the boil, season with salt and cook the pasta until al dente.
- Meanwhile, clean and chop the mushrooms and finely dice the shallot and bacon. Heat the oil in a pan and fry the shallot until translucent. Cut the garlic into thin slices and add with the bacon. When the bacon is slightly colored, add the mushrooms and fry lightly. Deglaze with the cream and bring to the boil. Add thyme and season with salt and pepper. Chop the parsley (save a few leaves) and add to the sauce just before the pasta is al dente.
- Drain the pasta and put it back in the pan while dripping wet. Add the sauce and stir everything well.
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