Creamy Mushroom Pasta That Looks Restaurant Worthy

Ingredients
• 250–300 g pasta
• 4–5 mushrooms, finely diced
• 1 shallot, finely chopped
• 4 cloves garlic, chopped
• 1 cup cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• juice of 1/2 lemon
• a little olive oil
• chopped parsley
• grated parmesan cheese

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Method

First, finely dice the mushrooms. Then chop 1 shallot and 4 cloves of garlic.

Bring a pot of water to a boil and cook the pasta until al dente.

Meanwhile, add a little olive oil to a pan. Add the chopped shallot and garlic and sauté for a short time until fragrant.

Then add the diced mushrooms and cook for about 5 minutes, stirring occasionally.

Pour in 1 cup of cream. Add 1 teaspoon of salt, 1 teaspoon of black pepper and the juice of half a lemon. Stir everything well and let the sauce cook gently for a couple of minutes.

Add the cooked pasta to the pan and mix until the pasta is fully coated in the creamy mushroom sauce.

Finish with chopped parsley and grated parmesan cheese, then serve hot.

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