Creamy mushroom pasta
Another weeknight pasta meal to hide veggies in!
Servings: 4 people
Ingredients
Garlic confit
- 2 heads garlic
- 2 cups olive oil
Mushroom pasta
- 200 g Swiss brown mushrooms sliced
- 100 g Shiitake mushrooms sliced
- 100 g Shimeji mushrooms slived
- 100 g butter
- 2 tablespoon olive oil
- 12 garlic confit cloves or 4 raw garlic cloves
- 1 shallot finely diced
- 1 cup heavy or thickened cream
- ½ cup white wine
- 250 g pasta
- 50 g parmesan
- salt and pepper
- fresh herbs optional
- lemon wedges optional
Instructions
Garlic confit
- Preheat the oven to 120 degrees Celsius / 250 degrees Farenheit.
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
Creamy mushroom pasta
- Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ - 1 cup of pasta water.
- In a large fry pan on a medium heat, melt 50g of butter. Add the olive oil to the pan and bring to the heat. Add the mushrooms to the pan and cook for 8 minutes, stirring occasionally.
- Add the garlic, shallot and remaining butter to the pan. Cook for 5 minutes or until the shallot is fragrant and translucent. Deglaze the pan with white wine and cook until 80% of the liquid has been absorbed. Add the cream to the pan and bring to the bubble. Season generously with salt and pepper. Turn the heat to low and simmer for 5 minutes or until the sauce has slightly thickened.
- Add the pasta to the pan. Slowly incorporate the pasta water and the cheese until you have a silky and glossy texture. You may not need a full cup of pasta water so do this step slowly.
- Serve with a drizzle of olive oil and extra sprinkling of cheese. Stir through any fresh herbs and squeeze over lemon, if using. Serve immediately.
