Linguine with mushrooms and garlic

Ingredients for 3 servings:

• 350 g pasta (linguine)
• 400 g mushrooms
• 3 garlic
• ½ bunch parsley
• 1 sprig(s) rosemary
• 120 g cheese (Bel Paese)
• 40 g butter
• 0.1 liter of cream
• 0.1 liters of milk
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Linguine with mushrooms and onions

Clean and slice the mushrooms. Peel and finely chop the garlic. Wash the parsley and rosemary, pat dry, and finely chop them. Remove the rind from the cheese and dice it. Heat the butter in a saucepan and sauté the mushrooms and garlic for 2 to 3 minutes, stirring occasionally. Season with salt and pepper, add the cream and milk, and reduce the heat slightly. Meanwhile, bring a large amount of water to a boil, add salt, and cook the linguine until al dente, then drain, reserving some of the cooking water. Toss the pasta with the sauce. Add the cheese cubes and stir over low heat until the cheese melts; add a little more cooking water if desired. Stir in the chopped herbs and serve immediately while hot.