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Dairy
Easy
40 Minutes
Diets 
My daughter-in-law Adina was my taste-tester for this quick and easy pasta dish that literally took under 15 minutes to prepare. When I offered her the leftovers and she took them home gladly, I knew this was a keeper!
1 pound (450 grams) extra-wide egg noodles or corkscrew pasta, such as Gefen Spirals
2 tablespoons butter
1 pound (450 grams) portobello mushrooms, sliced
salt, to taste
9 cubes Gefen Frozen Parsley, Garlic, and Lemon Mix (if unavailable, sub with 4 cloves freshly minced garlic, 2 tablespoons freshly chopped fresh parsley, and 2 teaspoons lemon zest)
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/4–1/2 cup cooking water from the pasta
1/3 cup Parmesan cheese
chopped fresh parsley (optional)
Cook the pasta according to package directions, al dente. Drain, making sure to reserve 1/4–1/2 cup of the cooking water. Set aside.
While the pasta is cooking, place butter in a large saucepan over medium to high heat. Add mushrooms and sauté until golden. Make sure the flame is high enough to reduce the liquid that the mushrooms release. Sprinkle with salt, to taste.
Add the frozen cubes, heavy cream, and spices and cook, stirring every couple of minutes, until cream is simmering and everything is well combined. Add the pasta to the sauce and mix well, thinning with 1/4–1/2 cup of the cooking water so that the sauce reaches desired consistency. It should be not too thick and not too thin.
Transfer the noodles to a large serving dish and sprinkle with grated Parmesan cheese and chopped fresh parsley, if desired. Serve immediately.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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