Creamy Mushroom Pasta
The Lowdown:
Day 7 in our 20 pastas 20 minutes series: Creamy mushroom pasta — a classic comfort plate on its own, but you have to try it with a hit of peperoncino chilli 🌶️
Quick, simple, and full of flavor. Save it for when you need a comforting dish that hits the spot! ✌🏼
Ingredients
- 250g mushrooms, sliced
- 1 brown onion, diced
- 4-5 cloves garlic, minced
- 300ml milk (or any milk alternative)
- 160g rigatoni (or your favorite pasta)
- 1 tbsp peperoncino chilli flakes (adjust to taste)
- Salt to taste
- Optional: Grated cheese for serving or extra creaminess during cooking
Steps:
- Sauté the Onion & Garlic: Heat some oil in a pan over medium heat. Add the diced onions and sauté until they’re soft and slightly golden. Toss in the minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and let them cook down, stirring occasionally. Allow the mushrooms to release their moisture and then dry up, deepening in color.
- Make the Sauce: Pour in the milk, add a pinch of salt and the chilli flakes, stirring well. Let the sauce simmer for a couple of minutes to meld the flavors.
- Combine & Finish: Add the cooked rigatoni back into the pan along with a splash of reserved pasta water. Stir everything together, letting the sauce thicken and cling to the pasta.
- Serve & Enjoy: Dish up the creamy pasta and, if you’re feeling indulgent, top with some grated cheese. Enjoy your cozy meal!
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