Creamy Mushroom Pasta
Ingredients
- 500g pasta of your choice
- 500g chestnut mushrooms, cleaned and thickly sliced or halved
- 2 cloves garlic, grated
- 2 tablespoons olive oil
- 1 mushroom stock cube (e.g., @kallo)
- 250ml soya cream (e.g., @alpro)
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped parsley
- Salt and pepper
Preparation
Cook the pasta according to the package instructions in salted water. While the pasta is cooking, prepare the sauce.
In a large pan, heat the olive oil over high heat. Add the mushrooms and fry for 5-7 minutes until they are cooked and slightly browned.
Add the grated garlic and thyme to the pan and cook for another couple of minutes, stirring continuously to prevent the garlic from burning.
Dilute the mushroom stock cube in half a cup of pasta water, then add the mixture to the pan with the mushrooms. Stir well.
Pour in the soya cream and stir until everything is well combined.
Season the sauce with salt and pepper to taste.
Drain the cooked pasta and add it to the sauce. Stir gently to coat the pasta with the creamy mushroom sauce.
Serve the creamy mushroom pasta and garnish with chopped parsley.
Enjoy! This dish pairs well with garlic bread and salad.
