RECIPE | MUSHROOM CREAM PASTA

My husband taught me this recipe and it's one of my favourite mushroom pastas ever! It's filled with that creamy mushroom taste like a warm mushroom soup with a hint of Parmigiana cheese and onions. Easy and quick to make. This is also a great recipe for vegetarians.

SERVES 4 | PREP TIME 20 MINS | COOK TIME 25 MINS

• 2 pints of organic Cremini Mushrooms sliced
• 500 grams of Rotini Pasta
• 3/4 cup of 10% Half and Half Cream
• 3/4 cup of White Wine (I use Pinot Grigio)
• 1 Shallot Sliced 1 Small Onion Sliced
• 8 Garlic Cloves finely chopped
• 1/2 cup of Parmigiano Cheese Grated
• 2 tablespoons of Extra Virgin Olive Oil
• 2 Tablespoons of Butter
• 1 small bunch of Italian Parsley chopped
• 2 teaspoons of Salt
• 1 teaspoon of Pepper
• 1/4 cup of reserved Pasta Water

1. Prepare ingredients according to the list above
2. In a large sauce pan, set heat to low-medium and add your butter and olive oil to melt
3. Once melted, raise heat to medium and add in your shallots, onions, and garlic all at once. Cook until translucent (approximately 5 minutes)
4. Add in your mushrooms and cook until softened (approximately 5 minutes)
5. Season with some of your salt and pepper. The salt helps the mushrooms release the juices
6. Meanwhile, begin boiling your pasta and only cook for 6 minutes before reaching Al Dente texture. Strain pasta and reserve some of that pasta water
7. Pour in white wine and cook for another 5 minutes while stirring
8. Lower the heat, add in your cream and let it simmer for 3 minutes
9. Pour in your reserved pasta water and stir for a minute to thicken sauce
10. Add in your grated parmigiano & parsley combining it well with sauce
11. Turn off the heat and pour in your cooked pasta. Stir and coat pasta in the sauce
12. Season with the remaining salt and pepper
13. Garnish with some grated parmigiano and parsley