Creamy Mushroom Pasta Calabrian chilis
1. 2 tablespoons butter
2. 8 oz mushrooms portobello
3. 8 oz white mushrooms sliced
4. 10 oz pasta pappardelle
5. 2-3 tablespoons olive oil
6. One shallot or 1/2 onion
7. 8-10 garlic minced
8. 1 teaspoon salt, paprika or cayenne, Italian seasoning
9. 1/2 teaspoon chili flakes and optional 1/4 teaspoon turmeric
10. 1 tablespoon all purpose flour or corn starch for thicken the sauce
11. 1.5 cups pasta water
12. 1 cup heavy whipping cream
13. 1 tablespoon soy sauce
14. 1/2 cups Parmesan cheese
15. 2-3 tablespoons chopped parsley
1. Slice mushrooms and mince garlic, dice onions.
2. Make pasta and salt water undercooked by 1-2 minutes. It will continue cooking in the sauce.
3. In a pan, add 2 tablespoons of butter and cook mushrooms about 5 to 7 minutes until no longer moist and start to brown.
4. Move to the side add 2 tablespoons olive oil and sauté your shallot and garlic. About one minute.Then mix together.
5. Turn the heat down. Add all the spices and all purpose flour. Stir and cook about a minute on low heat.
6. Add in the pasta water , heavy whipping cream and soy sauce, Parmesan cheese.
7. Once the sauce has thickened add pasta and parsley .
8. Mix gently and drizzle Calabrian chilis.
9. Garnish with Parmesan cheese and parsley.
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