A rich, aromatic, and tender dish that is easy to prepare, but has restaurant-quality flavor!
Accompany this dish with a glass of chilled white wine and a simple green salad with lemon.
Ingredients (for 4 people):
▪ 400 g pasta (penne or tagliatelle)▪ 250 g fresh mushrooms (champignon or portobello), thinly sliced▪ 3 tablespoon of olive oil▪ 2 cloves garlic, finely chopped▪ 200 ml of milk cream (panna)▪ 100 ml milk (optional for more liquid)▪ 50 g grated Parmigiano cheese▪ salt and black pepper to taste▪ a little chopped fresh parsley▪ a pinch of nutmeg (optional, for flavor)
Preparation:
Cook the pasta according to the package instructions in salted water. Drain and save a little of the cooking water for later.
In a large skillet, heat the olive oil and fry the garlic for 1 minute, without burning it.
Add the mushrooms and cook for about 5-7 minutes, until they soften and release their juices. Stir occasionally.
Reduce the heat and add the cream, milk (if using) and a pinch of nutmeg. Let it simmer gently for 2-3 minutes until the sauce thickens slightly.
Add salt, pepper, and Parmigiano. Stir until the cheese melts well and the sauce is smooth.
Add the cooked pasta to the pan. If necessary, add a few tablespoons of the pasta water for a smoother texture.
Mix everything carefully and let the flavors blend together for 1 minute over low heat.
Serve warm, sprinkled with fresh parsley and a little extra cheese on top.
Good luck, - broadcasts Telegraph.
