Spaghetti with creamy mushroom sauce

Ingredients for 2 servings:

• 250g spaghetti
• 400 g mushrooms, white
• 1 tbsp butter
• some olive oil
• 2 shallots
• 2 garlic cloves
• 100 ml white wine
• 1 pinch(s) of cayenne pepper
• 1 handful of parsley, chopped
• 200 ml whipped cream
• 1 organic lemon(s), optional
• 1 pinch(s) nutmeg, freshly grated, optional
• e.g. salt and pepper
• 200 g hard cheese, e.g. Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the mushrooms into thin slices, removing the stems. Heat butter with a little olive oil in a stainless steel pan and add half of the mushrooms. Sauté for about 5-7 minutes, until the moisture from the mushrooms has evaporated. Remove the mushrooms from the pan and set aside. Then repeat with the remaining mushrooms. Return all the mushrooms to the hot pan. Add the finely chopped shallots and sauté for 2-3 minutes until translucent. Cook the pasta in a separate saucepan in salted water according to the package instructions until al dente. Press or chop the garlic cloves and add to the mushrooms. Increase the heat and cook everything for a few minutes, stirring occasionally. Immediately deglaze with the white wine. Season with a little cayenne pepper and add some of the chopped parsley. Pour in the heavy cream. Optionally, add a little grated lemon zest and freshly grated nutmeg. Simmer over medium heat and let it thicken slightly. Add the al dente pasta directly to the sauce using a pasta server. Slowly add a little of the pasta water to the sauce so it doesn’t become too thick. Simmer for another 2-3 minutes. Season with pepper and salt, if desired. Turn off the heat and add 100g of grated Parmesan cheese, adding more pasta water if desired. Garnish with the remaining cheese and chopped parsley and serve. Per serving: Approx. 750 kcal