Creamy mushroom pasta
A quick weeknight pasta with butter-fried mushrooms in a creamy sauce with Parmesan. In late summer and autumn Swedes often make it with chanterelles instead.
- 30 minTime
- 26 minHands-on
- 4Portions
- ≈ 26 krper portion
- 620kcal per portion
Ingredients for 4 portions
- 400 gPasta
- 500 gMushroom, sliced
- 1Yellow onion, finely chopped
- 2 clovesGarlic, finely chopped
- 2 tbspButter
- 1 tspThyme, dried
- 3 dlCooking cream
- 1 cubeVegetable stock
- 1 ½ dlParmesan, grated
- 2 tbspParsley, chopped
- to tasteSalt
- to tasteBlack pepper
Method
- Put a large pan of well-salted water on to boil for the pasta. Slice the mushrooms and finely chop the onion and garlic.
- Fry the mushrooms in the butter in a large frying pan over a high heat until nicely browned and their liquid has cooked away, about 8 minutes.
- Cook the pasta according to the packet instructions, about 10 minutes.
- Turn down the heat under the mushrooms. Add the onion, garlic and thyme and cook for 2–3 minutes until the onion has softened.
- Pour in the cream, crumble in the stock cube and let the sauce bubble gently for 4–5 minutes until slightly thickened.
- Set aside 100 ml of the pasta water and drain the pasta. Toss the pasta and half the Parmesan into the sauce, loosening it with a little pasta water if it is too thick. Season with salt and pepper.
- Scatter over the parsley and the rest of the Parmesan and serve straight away.
The cost is estimated from Swedish grocery prices.
