Creamy Garlic Butter Pasta with Mushrooms

Chavi Feldman Chavi Feldman
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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!

40m 4-6
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Transfer the noodles to a large serving

    dish and sprinkle with grated Parmesan cheese and chopped fresh parsley, if desired. Serve immediately.

Credits

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

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1 Comment

Adina Weinberger •