Mushroom and Black Pepper Pasta
Description
This pasta is tossed in a luscious and creamy sauce. It's made with 3 different kinds of mushrooms, heavy cream and freshly grated Parmesan cheese. It's easy and quick to make, so it's perfect for busy people.
Ingredients
Kosher salt
8 oz. linguine (or your favorite pasta)
1/4 c. pasta cooking water
3 T. salted butter
4 oz. Cremini mushrooms, thinly sliced
4 oz. Portobello mushrooms, thinly sliced
4 oz. white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 shallot, diced
3/4 c. heavy cream
1/4 c. freshly grated Parmesan, plus more for serving
1 T. freshly ground black pepper
fresh parsley leaves, for garnish
Directions
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Bring a pot of well salted water to a boil; add the linguine; cook for 2 minutes less than the package instructions, about 8 minutes. Reserve 1/4 c. pasta cooking water; drain. Set pasta and pasta water aside.
While the pasta is cooking, melt butter in a large skillet over medium heat; add the mushrooms and garlic; cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt.
Add the cream and Parmesan cheese; bring to a simmer. Add the pasta and the reserved pasta cooking water; toss together, allowing the sauce to thicken, about 2 minutes. Season with the pepper; toss.
Serve garnished with fresh parsley and more Parmesan cheese.
4-6 servings.