Creamy garlic mushroom pasta with the most perfectly caramelised mushrooms

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 a dairy-free alternative with a cheesy flavor.

Prepare the mushrooms by slicing them into 1 inch (3 cm) strips.

Dice the shallot by slicing it in half, peeling it, and then dicing it finely.

Prepare the garlic by using either 12 garlic cloves or 4 raw garlic cloves, depending on preference.

If using garlic confit, mash it up; if using raw garlic, slice or mince it.

Dice some fresh parsley, including the stems, and set it aside.

Bring a large pot of water to a boil and add a large handful of salt (1 to 2 tbsp).

Add half of the pasta packet (300 g) to the boiling water and cook until al dente, draining it 2 minutes before the suggested time.

In a large pan, drizzle 1 tsp of olive oil and add 6 tbsp (90 g) of butter, heating until foaming and sizzling stops.

Add the sliced mushrooms to the pan without stirring to allow them to brown, cooking for about 5 minutes.

After browning, stir or flip the mushrooms and cook for an additional 2 minutes.

Add the diced shallot and both types of garlic to the pan and sauté for 2-3 minutes until fragrant and shallots are translucent.

Deglaze the pan with 1/2 cup of white wine, scraping the bottom to remove brown bits.

Season the mixture with salt and pepper, bringing it to a rapid boil and reducing until 80% of the liquid is absorbed.

Add 1 cup of heavy cream to the pan and bring to a bubble, then reduce heat and simmer for 5 minutes until slightly thickened.

Drain the pasta, reserving up to 1 cup of pasta water for the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens