A simple and tasty pasta recipe that came together in less than 30 mins. It turned out much better than I thought it would. Nicely balanced, not too creamy, very flavorful.
Ingredients
- 1lb orecchiette pasta
- 2 cartons Swiss Brown Mushrooms
- 3-4 tbsp unsalted butter, separated
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 3/4 cup freshly grated parmesan cheese (or ¼ cup store bought grated)
To serve
- Parsley, finely chopped
- Parmesan cheese, grated
Directions
Pasta
- Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
- Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
Mushrooms
- Meanwhile, slice mushrooms into 4mm thick slices.
- Melt 2 tbsp of butter and oil in a large skillet over medium heat.
- Add garlic and onions. Cook for 1 minute.
- Turn heat up to high. Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden – around 5 minutes.
- Add remaining 1 – 2 tbsp butter. Stir until melted.
- Turn heat down to medium high. Add pasta, about ¾ cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
- Season with salt and pepper.
- Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.
Credit: Recipe Tin Eats