One-pot mushroom pasta with a creamy herb finish
This one-pot mushroom pasta uses the same saucepan twice: first for pasta, then for mushrooms and a short sauce. It is a one-vessel method, not a promise that raw noodles absorb an exact amount of broth. That makes it easier to use the pasta already in your cupboard.
This variation leaves out the bacon and pesto from the comparison recipe, replacing rendered bacon fat with olive oil. Only cultivated edible mushrooms are specified; it is not a guide to identifying wild mushrooms. Cook the sauce promptly after draining so the pasta does not sit and clump.
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- Proteínas
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- Carboidratos
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O cálculo requer os ingredientes, as quantidades exatas e o número de porções.
| Tempo de preparo | — |
|---|---|
| Tempo ativo na cozinha | — |
| Dificuldade | — |
| Picância | — |
| Culinária | Home cooking |
| Alérgenos | — |
Ingredientes
2 porções
Passo 1
Clean and slice mushrooms. Cook pasta in a large saucepan of salted water according to its package. Reserve a mug of cooking water, then drain pasta and keep it in the colander briefly.
Passo 2
Return the same saucepan to medium-high heat and add oil. Cook mushrooms in the broad base, stirring occasionally, until their water evaporates and the edges begin to brown. Work in batches if necessary.
Passo 3
Add garlic for about 30 Seconds, then return pasta with a few tablespoons of cooking water. Stir briefly over the heat until warmed through.
Passo 4
Take the pot off the heat and stir in crème fraîche and parsley. Adjust the coating with a little more cooking water and season. Serve without prolonged boiling.
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