Creamy Pasta with Brown Champignon Mushrooms
(0)
25 min
Under an hour
Sezamo
O porție generoasă de paste cremoase, gata în mai puțin de 25 de minute. Această rețetă combină aroma intensă a ciupercilor champignon brune cu dulceața șalotei și o textură catifelată dată de smântâna lichidă și fulgii de drojdie inactivă. Un prânz sau o cină rapidă, plină de savoare, perfectă pentru iubitorii de bucătărie italiană.
Preparation method
Ingredient Preparation
Wash the champignon mushrooms, dry them with a paper towel, and cut them into thicker slices. If the mushrooms are small, you can cut them into halves or quarters. Peel the shallot and chop it finely.
Cooking the Sauce and Pasta
In a spacious pan, heat one tablespoon of oil and sauté the mushrooms for about 3 minutes, until they start to turn golden. Remove them from the pan and set them aside.
In the same pan, add the remaining oil and sauté the shallot until golden. Pour in the vegetable broth, liquid cream, and add the inactive yeast flakes. Let the sauce simmer over low heat for at least 5 minutes. Add the sautéed mushrooms back into the sauce. Season with black pepper and salt to taste.
Chef's tip
For extra flavor, you can add a crushed garlic clove along with the shallot.
If the sauce is too thick, you can add a little more of the pasta cooking water.
Ingredients
Nutritional values
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