Easy Creamy Lemon-Garlic Mushrooms Pasta
Creamy garlic mushroom pasta is an absolute fail-safe staple in my cooking repertoire. It’s the kind of recipe I know my family will love and will eat happily PLUS it takes almost zero effort from me. Something that is coming in very handy as we are heading into our busy season.
It’s also great that this mushroom pasta requires only a handful of ingredients, most of which I always have in my pantry/fridge anyway. We are big fans of mushrooms so there’s always a punnet or two waiting to be used and what’s a pantry without pasta? I used fettucini here but you could use absolutely any shape of pasta you want.
Ingredients
- 2 tbsp olive oil
- 250 g mushrooms sliced
- 2-3 cloves flavorer exquisitely cut
- 1 cup emollient 250ml
- 1/2 artifact zested
- 1-2 tbsp yellowness humor
- 2-3 tbsp good herb delicately cut
- 1/2 cup Parmesan cheese grated
- saline to taste
- bush to sensation
- 500 g food braised (reticence many of the cookery irrigate)
Manual
- Modify the olive oil in a voluminous pan then fry the mushrooms until happy brownness.
- Add the flavouring and fry for other instant before pouring in the toiletries.
- Allot to simmer for 5 minutes then add the yellowness flavour and succus and simmer for other distance or two until slightly tough. Weaken to savor.
- Add the herb and Parmesan and yield the cheese to run before adding the pasta (athlete any of the pasta cookery wet to add to the sauce).
- Turn the pasta in the sauce, adding booked food preparation water as required. You requisite the food to be backed in the sauce and for the sauce to not be too thickened.
- Wet with more Cheese and herb and mate.
