15-minute Creamy Mushroom Pasta

Name: 15-minute Creamy Mushroom Pasta
Yield: 1 serving
Ingredients: 300 g/10.5oz Pastificio Liguori Fettucce pasta; 400 g/14 oz mushrooms; 2 cloves of garlic; A fresh bunch of parsley; 6 Tbsp pecorino romano; ½ glass of milk; 60 g/2oz butter; extra virgin olive oil; salt & pepper; 1 Tbsp sea salt

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15-minute Creamy Mushroom Pasta

Iris Warren

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Look no further for your next pasta dish; this 15-minute Creamy Mushroom Pasta speaks for itself. It's a velvety tangle of Pastificio Liguori pasta, bathed in a creamy Pecorino sauce, loaded with buttery, garlicky mushrooms, and topped with fresh parsley. Simple yet supremely luxurious, it’s the perfect choice for a meatless weeknight dinner.

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Ingredients

300 g/10.5oz Pastificio Liguori Fettucce pasta
400 g/14 oz mushrooms
2 cloves of garlic minced.
A fresh bunch of parsley chopped.
6 Tbsp pecorino romano finely grated.
½ glass of milk
60 g/2oz butter
extra virgin olive oil EVOO
salt & pepper
1 Tbsp sea salt

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Instructions

Wash and slice the mushrooms into any shape you prefer.
Heat a large pan and add 5 tablespoons of EVOO. Before the oil heats up, add a splash of water to prevent the garlic from burning.
Add the crushed garlic and let it cook for about 30 seconds.
Once the garlic turns golden, add the mushrooms. Stir well and season with salt and pepper.
Add the butter and continue to stir on medium-high heat. Allow the mixture to cook for 10 minutes.
Meanwhile, bring 5 litres of water to a boil in a large pot. Once boiling, add 1 tablespoon of sea salt. Gently add the pasta, pushing it down slightly to prevent sticking.
Return to the mushrooms, checking if they are ready by gently pressing on them; they should be soft. Be careful to avoid any steam burns.
Take a quarter of the cooked mushrooms and transfer them to a blender. Add a splash of EVOO.
Blend quickly, then add a splash of milk or water and blend again. Set this mixture aside.
Back in the pan, add the chopped parsley to the mushrooms and mix well. Pour in the milk and keep stirring.
Once the milk has mostly evaporated, add the blended mushroom cream and stir to combine.
Check the pasta. Before straining it, scoop up a mug full of pasta water. Strain the pasta using a colander.
Transfer the pasta to the pan. Use tongs to mix, adding reserved pasta water if the mixture seems dry.
Once you achieve a nicely balanced moisture level, toss the pasta. Turn off the heat, sprinkle Pecorino Romano on top, and quickly stir. Toss again to ensure all ingredients are well incorporated.