Hearty pasta tossed with golden butter-sautéed mushrooms, garlicky cream and Parmesan. Vegetarian and quick enough for weeknights.
Ingredients
Instructions
- 1
Boil the pasta al dente according to the package and drain (you need 900 g cooked).
- 2
Wipe the mushrooms and slice them thinly; finely chop the garlic.
- 3
Heat the butter and olive oil in a large skillet over high heat; add the mushrooms and sauté for 8-10 minutes until their liquid evaporates and they turn golden.
- 4
Add the garlic and stir for 1 minute; pour in the cream, add the salt and black pepper and cook over medium heat for 3-4 minutes until slightly thickened.
- 5
Add the pasta to the sauce and toss for 2 minutes; stir in half of the Parmesan.
- 6
Divide among plates, sprinkle with the remaining Parmesan and serve hot.
Nutrition
Per serving
| Calories | 576 kcal |
|---|---|
| Protein | 18 g |
| Carbs | 68 g |
| Fat | 26 g |
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