Linguine in creamy mushroom sauce

Tags

italian, mains, Noodles, Pasta, western

– Linguine in mushroom cream base topped with earthy parsley 

Pasta is a pretty convenient food. A staple of many a student, you’ll find spaghetti packets in almost every student’s kitchen cabinet. Let’s just say I ate a ton of pasta when I was studying abroad in the UK. It was easy enough to make. At the bare minimum we would get instant Dolmio sauce, the type you can pour directly from the plastic container right onto some freshly cooked pasta. Survival skills at its best =)

And you can never get sick of it, there are so many ways to prepare pasta. A red sauce, cream sauce, pesto, aglio olio, salads and even strange bases you’d never have thought of such as tom yum pasta, which used to be one of my favorites.

I’ve included here one of the recipes that I make when I’m feeling slightly decadent and craving for the comfort of cream and carbs. The swiss mushrooms coupled with butter, cream, cheese and the earthiness of the English parsley just makes an incredibly heady combination in my mouth. There is a some heat coming from the chilli padi in the background to just cut through the richness (or jelakness as Malaysians call it) of the dish.

The ingredients for cream sauce, mushroom pasta: Linguine, Double or thickened cream, Mushrooms, Garlic, Butter, English Parsley, Black pepper and Salt

Ingredients (Serves 1 pax)

1. 100g dried Linguine (adjust according to how hungry you are)
2. 20g – 30g butter (if you’re using the smaller packs of butter for individuals, those are normally 10g each)
3. 3 cloves garlic diced
4. 5 swiss mushrooms sliced or white mushrooms if you can’t find the former.
5. 1 chilli padi
6. 1/2 cup of thickened cream or you can go by gut feel as to how much you need to properly coat the noodles
7. 1 tbsp Parmesan cheese and more to top if you wish
8. 1-2 tbsps of chopped English parsley
9. Black pepper

Cooking Instructions

1. Cook the dried linguine in salted water until your desired level of firmness. Some like it al dente, I prefer it a little more cooked than al dente. Drain and set aside.
2. Melt half of the butter in a sauce pan, add garlic and fry until golden but not brown. By this time the mixture should be fragrant.
3. Add mushrooms and continue frying. Add the rest of the butter and continue frying. The mushrooms may release some liquid, you should continue to fry it until the liquid has dissolved.
4. Add the cream and chilli padi to the pan and season with salt pepper. Add the parmesan cheese. As parmesan cheese is generally salty, check the sauce to ensure the salt level.
5. Add the drained pasta to the pan and toss for about a minute to incorporate the cream sauce and the pasta.
6. Transfer the pasta to a serving plate, scatter more cheese if you desire and the gorgeous parsley on top. Eat in front of the telly =D

Mushrooms cooking in the butter cream base

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