GARLIC BUTTER MUSHROOM PASTA
Ingredients
- 120g pasta (uncooked)
- 3 tablespoons butter
- 2 tablespoon olive oil
- ½ medium onion (chopped)
- 200g white button mushrooms (sliced)
- 3 big cloves garlic (minced)
- ¼ cup chicken broth or vegetable broth or white wine
- squeeze of half a lemon
- ¾ cup fresh cream
- ½ cup freshly shredded Parmesan cheese or Cheddar or Gouda
- salt & pepper to taste
Instructions
- Boil a salted large pot of water and cook the pasta al dente according to package directions.
- In the meanwhile, prepare your ingredients.
- Add the olive oil and using 1 tablespoon of the butter to a skillet over medium-high heat.
- Once the pan is hot, add in the onions and mushrooms. Sauté, stirring occasionally, until the water evaporates from the mushrooms
- This is where all the flavour lies. It'll take a good few minutes
- Stir in the rest of the butter, and garlic Cook for about 30 seconds.
- Add in the broth and lemon juice and let it bubble for about a minute.
- Take the pan off the heat and stir in the fresh cream and cheese. Reserve cheese for topping.
- Using a couple of tablespoons of the hot pasta water prior to draining the pasta, toss the pasta with the sauce and pasta water.
- Season with salt & pepper as needed, garnish with fresh herbs and serve immediately.
Notes
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