Creamy Garlic Mushroom Pasta
Ingredients
- 200-300g dried pasta
- 4 cloves of garlic, crushed
- 3 shallots, finely chopped
- 250g mushrooms, sliced
- 2 tablespoons dried porcini mushrooms, soaked in boiling water
- 25g Parmesan cheese (or pecorino for veggies, check label)
- 2 heaped tablespoons creme fraiche
Preparation
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
Meanwhile, sauté the shallots in olive oil for 5 minutes.
Add the garlic and stir.
Now add the mushrooms.
Season with sea salt and pepper, and cook for roughly 5 minutes, stirring regularly.
Add the porcini mushrooms along with 2 tablespoons of the liquid (don’t use the gritty bit at the bottom).
Toss the drained pasta into the mushroom pan with a splash of the reserved cooking water.
Grate in most of the Parmesan and stir in the creme fraiche, gently heat and finish with a final grating of Parmesan.