Creamy Pasta with Mushrooms and Chili
Creamy pasta does not need to feel heavy when the mushrooms develop deep flavor and the sauce is balanced with lemon and chili. This recipe for creamy pasta wit…
Ingredienser
Instructions
Cook the linguine in plenty of salted water until al dente. Save some of the pasta water before draining.
Add the mushrooms to a dry frying pan and cook until the liquid has evaporated.
Add butter, finely chopped shallots, finely chopped garlic and chili flakes. Continue cooking until the mushrooms are golden and the shallots are soft.
Pour in the cream and bring to a boil. Reduce the heat and add a little pasta water until the sauce has the consistency you want.
Fold the pasta into the sauce and add finely grated Parmesan. Stir until the sauce coats the pasta.
Season with lemon juice, salt and pepper.
Top with finely chopped chives before serving.
Nutrition per serving
Energi ca. 414 kcal
Protein 14.7 g
Fett 37.3 g
Karbohydrater 8.0 g
Fiber 1.6 g
Sukker 4.6 g
Salt 0.4 g
Tips & tricks
Always save some pasta water before draining. It can adjust the sauce at the end and helps it coat the linguine better without needing more cream.
Did you know?
Mushrooms get more intense flavor when cooked until their moisture evaporates first. In creamy pasta, this gives the sauce deeper mushroom flavor without making it watery. Lemon and chili add freshness and heat that make the cream sauce lighter and more balanced.
