Creamy Mushroom Pasta

Cook the pasta according to package directions. Reserve 100 ml of the pasta water before draining.

Slice the mushrooms. Finely chop the onion and mince the garlic.

Heat 15 ml of olive oil and 20 g of butter in a large skillet over medium-high heat.

Add the sliced mushrooms and cook until golden brown, about 10 minutes.

10 min

Add the chopped onion and cook until softened, about 5 minutes.

5 min

Stir in the minced garlic and cook for 1 minutes.

1 min

Pour in the 100 ml of vegetable broth and scrape up any browned bits from the bottom of the skillet.

Stir in the heavy cream and bring to a simmer. Cook for 5 minutes until slightly thickened.

5 min

Stir in the 50 g of parmesan cheese until melted. Season with salt and pepper.

Add the drained pasta and the reserved pasta water to the skillet. Toss to coat the pasta in the sauce.

Serve immediately, garnished with fresh parsley.