John Myers
Pasta with Mushroom Cream Sauce
The perfect pasta with mushroom cream sauce recipe with a picture and simple step-by-step instructions.
- 250 g Mushrooms
- 2 tablespoon Butter
- 2 Spring onions fresh
- 6 Florets Cauliflower
- Vegetable broth
- 200 g Cream
- 1 Splash Lemon juice
- Grated nutmeg
- Salt
- Pepper from the grinder
- Sweet paprika powder
- 1 tablespoon Flour to thicken
- Pasta of your choice
- Clean cauliflower florets and cook in salted water for about 15 minutes until al dente.
- Cook the pasta in salted water according to the instructions on the packet.
- Clean the mushrooms, halve or quarter depending on the size. Cut the onions into fine rings. Put the green rings aside. First fry the white onion rings in butter, then add the mushrooms and fry for 2-3 minutes. Dust the mushrooms with flour and deglaze with the cream and a little vegetable stock. Season to taste with salt, pepper, nutmeg, paprika powder and lemon juice.
- Reduce the sauce over low heat until creamy. Finally add the pre-cooked cauliflower to the sauce and sprinkle with the green onion rings.
- The creamy mushroom sauce goes well not only with pasta, but also with gnocchi, rice or mashed potatoes. The sauce also tastes good with schnitzel and meatballs.
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