Seashell Pasta with Mushrooms in a Creamy Sauce

Seashell pasta with fried mushrooms in the most delicate creamy sauce. The sauce is made from heavy cream, melted cheese and dried herbs and turns out thick even without adding flour. Treat yourself and your loved ones with an easy-to-prepare, but very tasty dinner of pasta and mushrooms!

Servings: 4

Ingredients

Pasta (shells) – 200 g
Champignons – 300 g
Refined olive or sunflower oil – 2 tbsp
Garlic – 2 cloves
Cream (at least 20%) – 200 ml
Milk – 50 ml
Processed cream cheese – 50 g
Dry Italian herbs – 1 teaspoon
Salt to taste

Directions

We prepare all the necessary products. For the sauce, cream of at least 20% is suitable. I used homemade heavy cream.
In a saucepan, bring 1.2 liters of water to a boil, add salt (1 teaspoon with a small slide) and add pasta.
Cook the pasta over low heat for 7-10 minutes, until al dente. It is very important not to overcook the pasta. Remove the pan from the heat, leave the pasta in water for another 5-7 minutes (during this time, the pasta will reach readiness), then drain the water.
Preheat a frying pan with vegetable oil. Cut the mushrooms into slices and fry for about 15 minutes, until lightly golden brown.
Peel the garlic, chop finely and add to the mushrooms.
Fry the mushrooms and garlic for another 2 minutes.
Add cream, milk and Italian herbs to the mushrooms. If the cream is not too thick, you do not need to add milk.
We mix. Grate the melted cheese on a medium grater and add to the pan.
Mix again and, stirring constantly, simmer for another 2-3 minutes, until the sauce becomes a little thicker. At this time, the sauce should be salted to taste.
Put pasta in the finished sauce.
Mix gently.
We serve pasta-shells with mushrooms in a creamy sauce to the table as an independent dish

Enjoy your meal!

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