Creamy garlic mushroom pasta
I fell down a bit of an internet black hole the other day.
You know the type.
A quick scroll through Facebook while you drink and coffee, and the next thing is its two hours later and you are doing a quiz to find out what type of cheese you are and listening to your time capsule on Spotify and wondering about your life choices.
Anyway I ended up watching some video where they fed Italian Nonnas American-Italian food and literally could not stop thinking about Italian food and pasta for three solid days and sort of begrudged having to eat meals with my friends and family because all I wanted was my scrubbed dining table with a bunch of flowers and a pasta dish that had about four ingredients in it and a carafe of water and a big green salad and a linen napkin and I would savour every bite and it would be magnificent.
Today, at lunchtime, I managed to unlock that fantasy and the result was such a tasty lunch that I just had to share.
I hope you guys enjoy it as much as I did.
Put a pot of water on to boil.
Anna Del Conte says it should be as salty as the mediterranean, and Ms Del Conte isn’t somebody I’d like to trifle with, so salt the water well.
Add some pasta.
I am a nerd and weigh my pasta because otherwise I end up with either two forkfuls or enough to half the neighbourhood.
If you are using spaghetti, you need to do that poky thing so all the pasta is in the water.
For the uninitiated, that poky thing is merely posting your pasta with a wooden spoon until i is all below the waterline.
The pasta you see below needs a bit more poking action.
Cooking fundamentals with Mrs P.
You can thank me later.
While the pasta is cooking, heat some oil over a medium-low heat…
And slice some mushrooms.
Add the mushrooms to the oil, and grate in a peeled clove of galric.
Cook that for 5 minutes.
Then stir in a couple of spoons of creme fraiche.
Add a generous pinch of salt and a load of pepper.
I don’t have any Anna Del Conte quotes about pepper, but just be generous with the pepper, mmkay?
Let that simmer for a minute or two, then drain the pasta…
Mix in the mushrooms…
And serve with a generous grating of hard Italian cheese.
Scrubbed table, carafe of water, linen napkin and green salad totally optional.
But I promise it makes the food taste even better.
Creamy garlic mushroom pasta
Serve 1. Cooking time 15 minutes.
- 75g spaghetti
- 5 mushrooms
- 2 tablespoons olive oil
- 1 clove garlic
- 2 tablespoons creme fraiche
- 1/2 teaspoon ground black pepper
- Salt to taste
- Italian hard cheese, to serve
- Bring a pot of water to the boil and salt well.
- Add the pasta and cook according to packet instructions.
- Heat the olive oil over a low heat.
- Slice the mushrooms and add to the oil, stirring well.
- Peel and grate the garlic, adding to the mushrooms.
- Cook the mushrooms for 5 minutes.
- Stir in the creme fraiche, pepper and season well with salt.
- Simmer for 1-2 minutes, until the sauce is warmed through.
- Drain the pasta and mix with the mushroom sauce.
- Serve, with cheese to grate on top.