Mushroom Pasta

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 1/2 Onion
  • 1 Parsley
  • 300 g Swiss brown mushrooms

• Pasta & Grains

  • 200 g Orecchiette pasta

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Parmesan cheese
  • 1 Parmesan cheese, grated

Found on recipetineats.com

Description

Ingredients

• 200g / 7 oz orecchiette pasta (or 160g/6 oz of other pasta) (Note 1)
• 300 - 350g / 10 - 12 oz Swiss Brown Mushrooms (Note 2)
• 2 - 3 tbsp unsalted butter, separated
• 1 tbsp olive oil
• 2 garlic cloves, minced
• ½ onion, finely chopped
• ½ cup freshly grated parmesan cheese (or ¼ cup store bought grated)
• Parsley, finely chopped
• Parmesan cheese, grated

Directions

• Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
• Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
• Meanwhile, slice mushrooms into 4mm / ⅙ thick slices.
• Melt 1 tbsp of butter and oil in a large skillet over medium heat.
• Add garlic and onions. Cook for 1 minute.
• Turn heat up to high. Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden - around 5 minutes.
• Add remaining 1 - 2 tbsp butter. Stir until melted.
• Turn heat down to medium high. Add pasta, about ¾ cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
• Season with salt and pepper.
• Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.

Nutrition