I know it’s funny how, just yesterday I was talking about cutting down on fatty food.. eating salads, snacking healthy.. blah blah… & today there you go.. I completely forgot about it till I prepared this.. !! That’s the life of a foodie I suppose, right?? You may think, gosh what a terrible memory she has.. Sigh.. What can I do..??!! I can’t waste it after I prepare it, can I? Of course not.. ! Moreover High Heel Gourmet another blog I follow had posted a pasta & mushroom picture on their Facebook wall recently, & my craving began..!
The truth is that I did remember that I was supposed to cut down on fattening food. No, I’m not that old.. 😀 There was a carton of double cream which I had to use up by another 2 days. I have been postponing using this because I did not want to indulge.. till I thought yes, its time for me to use it up since I don’t believe in wasting food. Been a while since I ate mushrooms too. I had something similar when K & I were in Rome.. but that was without the cream & with loads of chilli infused olive oil. I did not have chilli infused olive oil ready with me so had to use the cream instead..
What have you guys got planned over the weekend? other than eating good food.. 🙂 watched “Man of Steel” yet? I liked the movie.. totally action packed..! I’m waiting eagerly for Despicable Me 2 now.. 😉 love animated movies & the minions.. they are cute..
Tip: Those who want to avoid the double cream, use single cream instead. 🙂 every little helps.. doesn’t it??
All you non-vegetarians don’t be disappointed, you can add chicken strips along with half the amount of mushrooms.
If you’re a vegan. you can use olive oil in place of the butter; use Soya cream/ soya milk mixed with some corn flour for the sauce,
Ingredients: (Serves 4) Preparation Time: 10 – 15 mins
Tagliatelle Pasta – 250 gms
Chestnut Button mushrooms – 250 gms, washed, drained & diced thick
Dried Basil – 1 tsp
Double Cream – 200 ml
Garlic – 8-10 cloves, finely chopped
Olive oil – 1 tbsp + 1/2 tbsp
Butter – 1 tbsp
Fresh Parsley – finely chopped, 1 tbsp, I used curly parsley, you can use flat parsley as well. Use more parsley if you like the flavour.
Black peppercorns – freshly crushed, use as per your taste
Salt to taste
Heat oil, the butter together in a deep bottom pan. Set heat to medium. Once the butter melts & the butter + oil mixture heats up, lower heat, add the chopped garlic & sauté them. Let them sizzle nicely. Don’t let the garlic change colour. When the heavenly garlic smell fills up your nose, add the dried basil; sauté for a minute. Next add diced mushrooms. (If you are adding chicken strips, increase the heat, add chicken first & let them turn white, when they are more than 70% cooked you add mushrooms & turn heat back to low.)
In a large pot, bring enough water to a boil. Add salt & 1/2 tbsp olive oil. When the water bubbles, reduce heat to medium & add the pasta. The pasta should cook & be ready as per your packet instructions. It was ready for me in 7 minutes.
Now, add salt to taste & about 1/4 tsp crushed pepper so that the mushrooms absorb some of the pepper flavour. Let the mushrooms are cook in low heat. Simultaneously
Keep your attention both on the cooking Pasta, stirring it occasionally & make sure you toss the mushroom around as well. When the mushrooms begin to let out water, add the cream to the mushrooms. Adjust the seasoning. The pasta should be ready by now.
Drain the pasta, by now the cream would have heated up, don’t let the cream bubble. Immediately transfer the drained pasta to the mushrooms in the cream. Turn off heat. Mix well.
Garnish with finely chopped parsley.
Serve hot immediately, as the pasta tends to absorb the sauce up. If you wish to, serve with some wine & garlic bread by the side.
Tip: Always prepare this dish just before your ready to eat.
If you liked this recipe, you may also like –
- Frankfurters & pasta tossed in a hot creamy capsicum sauce!
- Watercress flavoured Penne Pasta with Peas
- Pasta with Broccoli & Brussel sprouts tossed in sesame & honey
- Sour Creamed Pasta with Broccoli & Red Pepper
- Creamy Egg Pasta
- Pasta infused in tomato and mozzarella..
- Rigatoni with Wild Mushroom Cream Sauce (annashortcakes.wordpress.com)
- Porcini Mushroom, Leek, and Goat Cheese Ravioli Filling (fromthebartolinikitchens.com)
- Mushroom Stroganoff (gaylefreeland.com)