Ingredients
- 160 Grams Fettuccine or Linguine
- 30 Grams Unsalted Butter
- 1/2 tablespoon Olive Oil
- 300 Grams Mushrooms (sliced)
- 2 Cloves Chopped Garlic (finely chopped)
- 2 Cups Vegetable Broth
- 3/4 Cup Cream (heavy / thickened)
- 1/3 Cup Parmesan (finely grated)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- Extra Parmesan (for serving)
- Parsley (roughly chopped - optional)
Instructions
- Cook pasta in salted water for 1 minute less than time per packet. Just before draining, scoop out 1 cup cooking water, then drain.
- Melt butter and heat oil in a large skillet over high heat. Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
- Add veg broth (it will be steamy!!), stir, scraping the bottom of the skillet.
- Add cream, Parmesan, salt and pepper. Stir to dissolve Parmesan and simmer for 2 minutes, stirring regularly.
- Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick, add a splash of reserved pasta cooking water.
- Garnish with parsley and serve immediately with extra Parmesan!
