Budget Friendly 20 Minute Garlic Mushroom Pasta | No Cream

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective alternative.

Slice the tip off the onion, leave the root intact, slice in half, peel, and dice into small to medium pieces.

Slice 300 g of any mushrooms into thin pieces.

Crush 6 cloves of garlic and chop into small to medium pieces.

Chop 5 g of flat leaf parsley roughly.

Place a pot of water on the stove, season with salt, and bring to a boil.

In another pan over medium-high heat, add 1 tbsp of unsalted butter and 20 ml of olive oil.

Add the diced onion with a pinch of salt and sauté for 3-4 minutes until translucent.

Add the sliced mushrooms and another pinch of salt, sauté for about 10 minutes until water is released and evaporated.

Cook 300 g of pappardelle for 1 minute less than package instructions in the boiling water.

After 10 minutes, add another 1 tbsp of unsalted butter and black pepper to the mushrooms, sauté for 1 minute.

Add the chopped garlic and 1 tsp of dijon mustard, cook for 1 minute until fragrant.

Pour in 3/4 cup of white wine or chicken stock or vegetable stock, allow to reduce by 2/3 for about 2 minutes.

Add the cooked pasta to the mushroom mixture along with some reserved pasta water and 2/3 of the chopped parsley, mix well.

Adjust seasoning and serve topped with remaining parsley and grated cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens