Creamy mushroom penne
Golden fried mushrooms, garlicky cream and Parmesan – simple, yet it feels like a treat.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4 people
- Vegetarian
- Quick
Ingredients
Quantities adjust to the number of servings.
- Penne (dried)400 g
- Sunflower oil2 tbsp
- Chestnut mushrooms250 g
- Garlic2 cloves
- Single cream200 ml
- Parmesan40 g
- Flat-leaf parsley½ bunch
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the pasta in plenty of salted water. Before draining, save a mugful of the cooking water.
Slice the mushrooms and fry them in the oil in a large pan over a high heat for 6–8 minutes, stirring only now and then, until their liquid has gone and they're golden. Only season them now.
Add the crushed garlic and stir for 30 seconds. Pour in the cream, season with pepper and bubble for 2 minutes.
Toss in the pasta and most of the grated Parmesan, adding enough cooking water to make a silky, glossy sauce.
Serve topped with chopped parsley and the rest of the Parmesan.