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Pasta with mushroom cream sauce

updated

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Ingredients for 2 servings:

  • 400 g fusilli
  • 2 cloves garlic
  • 1 chili pepper(s), dried
  • 200 ml white wine, semi-dry
  • 2 cups of cream, 200 g each
  • salt and pepper
  • Paprika powder
  • 1 jar sliced ​​mushrooms
  • possibly stock powder as needed
  • Parmesan, freshly grated
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, cook the pasta according to the package instructions, then drain it through a sieve. Meanwhile, drain the mushrooms. Briefly fry the garlic and chili pepper in hot oil, then deglaze with white wine and simmer for a few minutes. Add the cream and season immediately with salt, pepper, paprika, and stock, if desired. The amount depends on your taste. Now add the drained mushrooms and let everything simmer slightly. Add the pasta to the sauce and mix. Serve on plates and top with freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Pasta with mushroom cream sauce