Mushroom cream pasta

Pasta with champignons browned in butter and simmered in cream with thyme and parmesan.

Nutrients

For entire dish

Calories

833 kcal

Protein

27.1 g

Carbohydrates

88.8 g

Fat

42.1 g

Fiber

5.9 g

Ingredients

• Wheat pasta — 100 g
• Champignon — 150 g
• Heavy cream — 70 g
• Onion — 40 g
• Garlic — 5 g
• Butter — 12 g
• Parmesan — 20 g
• Thyme — 1 g
• Table salt — 2 g
• Black pepper — 1 g

Cooking instructions

1. Slice the champignons.
2. Dice the onion.
3. Mince the garlic.
4. Grate the parmesan.
5. Boil the pasta in salted water until al dente and drain it.
6. Melt the butter in a skillet over medium heat.
7. Fry the champignons for 7 minutes until the liquid evaporates.
8. Add the onion and cook for 4 minutes.
9. Add the garlic and thyme and cook for 1 minute.
10. Pour in the cream and simmer for 4 minutes.
11. Season with the salt and black pepper and add the pasta.
12. Sprinkle with the parmesan and serve hot.