Creamy Mushroom Pasta

30 min · Easy · Serves 1

690 kcal per serving · 22g protein

Hard-browned mushrooms, garlic and thyme in a Parmesan cream sauce clinging to pasta. Pure comfort, meat-free.

Ingredients

• 90 g Pasta
• 200 g Mushrooms, thickly sliced
• 2 cloves Garlic, sliced
• 2 g Fresh thyme
• 100 ml Cream
• 20 g Parmesan, grated
• 15 g Butter
• 1 tsp Olive oil
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Pasta On

   

   Boil the pasta in a large pot of salted water until just tender; scoop out a mug of pasta water before draining.

2. Brown Hard

   

   In a large frying pan over medium-high heat, brown the mushrooms hard in the butter and oil, 6–7 minutes without crowding the pan, until deeply golden.

3. Cream & Thyme

   

   Add the garlic and thyme for 1 minute, then pour in the cream and most of the Parmesan and let it bubble until it comes together into a sauce that coats a spoon.

4. Toss Glossy

   

   Toss in the pasta with splashes of pasta water until glossy; finish with black pepper and the last Parmesan.