Rustic Creamy Mushroom Pasta

Name: Rustic Creamy Mushroom Pasta
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 150 grams chanterelle mushrooms; 150 grams white mushrooms; 15 grams dried porcini mushrooms or 2 medium-sized fresh porcini; 200 grams whole grain farfalle pasta; 2 tablespoons butter; 1-2 sprigs thyme; 1 clove garlic; 2 teaspoons flour; 200 ml heavy cream or milk; 50 grams grated Parmesan cheese; 2 tablespoons freshly chopped parsley; Salt and freshly ground black pepper to taste

User Reviews

4.7

9 reviews

Excellent

Cook Time
mins
Total Time
20 mins
Servings
4 servings
Calories
348 kcal
Course
Main Course
Cuisine
French

Rustic Creamy Mushroom Pasta

Maisie Perez

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Buttery mushrooms, creamy béchamel sauce, whole grain farfalle and a hint of thyme make this creamy mushroom pasta an umami-packed meal ready in 20 minutes!

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Ingredients

Servings

150 grams chanterelle mushrooms
150 grams white mushrooms
15 grams dried porcini mushrooms or 2 medium-sized fresh porcini
200 grams whole grain farfalle pasta
2 tablespoons butter
1-2 sprigs thyme
1 clove garlic minced
2 teaspoons flour
200 ml heavy cream or milk
50 grams grated Parmesan cheese
2 tablespoons freshly chopped parsley
Salt and freshly ground black pepper to taste

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Instructions

Cook your pasta according to package instructions (usually for about 12 minutes).
Rinse the mushrooms well until all dirt is gone. If you are using dried porcini mushrooms, soak them in water for 15 minutes before you are ready to cook and use the soaking water for boiling your pasta to give it an extra flavor.
Cut chanterelles in halves, slice white mushrooms and porcini (if using fresh ones. The dried ones are usually pre-sliced). Heat a tablespoon of butter over medium-high heat and sautée the mushrooms with sprigs of thyme and minced garlic until golden brown *about 5 minutes).
Heat the remaining tablespoon of butter in a small saucepan and add flour. Stirring constantly, add cream or milk and cook until thickened, for about 3 minutes, adding grated parmesan, salt and black pepper in the end. Combine pasta, mushrooms and the béchamel sauce in one pan and add a bit of chopped parley. Enjoy!

Notes

Store leftovers in the fridge for up to 2 days.

Nutrition Information

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Calories 348kcal (17%) Carbohydrates 48g (16%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 31mg (10%) Sodium 274mg (11%) Potassium 567mg (16%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 530IU (11%) Vitamin C 4mg (4%) Calcium 224mg (22%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 348 kcal

% Daily Value*

Calories	348kcal	17%
Carbohydrates	48g	16%
Protein	16g	32%
Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	31mg	10%
Sodium	274mg	11%
Potassium	567mg	12%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	530IU	11%
Vitamin C	4mg	4%
Calcium	224mg	22%
Iron	3.7mg	21%