Love this recipe, and love mushroom sauces with pasta! I always keep a packet of dry porcini in my kitchen, they make every risotto, soup, pasta…taste so much better! But this time, I wanted to create something super easy and simple for all of you cook at home, no stock needed, no wine, no fancy spices just some fresh button chestnut mushrooms, garlic, beautifully scented fresh thyme, a splash of cream and parmesan of course! The best thing about speedy sauces like this is their cooking time is even shorter then cooking the pasta :D Making it a perfect 10-15min go-to weekday meal :)
Ingredients (serves 2)
200g tagliatelle
200g button chestnut mushrooms
80ml cream
30g freshly grated parmesan cheese (plus more for serving)
2-3 sprigs fresh thyme (leaves stripped off)
20g butter + 2tbsp olive oil
2 garlic cloves
+ don’t forget to save some pasta water – 50-60ml should be enough!
Extra Tips: this is the basic mushroom sauce and as always you can play with spices and different flavours, you can always go with some other type of mushrooms or mix 2-3 kinds, you can add some lemon zest or a splash of white wine to deglaze the pan mushrooms were cooking in. If you don’t have fresh thyme on hand, you can go with parsley or fresh chives.
Method
Slice the mushrooms. Heat a large frying pan, melt the butter and add 2tbsp olive oil. Add the mushrooms and fry over a high heat, stirring occasionally for a couple of minutes until golden. Add finely chopped garlic and thyme leaves and cook for another minute.
Cook the pasta according to packet instructions and drain loosely, retaining some water.
When mushrooms are done deglaze the pan with pasta water, add cream, al dente pasta and freshly grated parmesan cheese, toss to coat and season with more freshly grounded pepper and salt.
Serve immediately with more parmesan on a side and green salad. Goes great with grilled chicken/turkey breast too!
steak & merlot 