La Pasta con i Funghi trifolati anni '80

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cook rotini pasta in salted boiling water until al dente, about 8-10 minutes.

Drain pasta and reserve some cooking water.

Heat olive oil in a large skillet over medium heat.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms to the skillet and cook until browned, about 5-7 minutes.

Season with salt, black pepper, and a pinch of nutmeg.

Pour in heavy cream and bring to a simmer, stirring frequently.

Add grated parmesan cheese and stir until melted and smooth.

Combine cooked rotini pasta with the sauce, adding reserved pasta water as needed for creaminess.

Taste and adjust seasoning if necessary.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens