Creamy Mushroom Pasta Ready in 15 Minutes | No Meat Needed

By Vincenzo's Plate · 15 min

Ingredients

Instructions

1. Wash the mushrooms and slice them into any shape you like.
2. Heat a large pan and add 5 tablespoons of EVOO. Before the oil heats, add a splash of water to keep the garlic from burning.
3. Add the minced garlic and cook for about 30 seconds, until golden.
4. Add the mushrooms, stir well and season with salt and pepper.
5. Add the butter and keep stirring on medium-high heat for 10 minutes.
6. Meanwhile, bring 5 litres of water to a boil in a large pot. Add 1 tablespoon of sea salt, then gently add the pasta, pushing it down slightly to prevent sticking.
7. Check the mushrooms by gently pressing them; they should be soft.
8. Transfer a quarter of the cooked mushrooms to a blender with a splash of EVOO. Blend quickly, add a splash of milk or water, blend again, and set aside.
9. Back in the pan, add the chopped parsley to the mushrooms and mix well. Pour in the milk and keep stirring until it has mostly evaporated.
10. Add the blended mushroom cream and stir to combine.
11. Before straining, scoop out a mug of pasta water. Drain the pasta in a colander.
12. Transfer the pasta to the pan and toss with tongs, adding reserved pasta water if the mmixture seems dry.
13. Once the moisture is well balanced, turn off the heat, sprinkle the Pecorino Romano on top, and toss quickly until fully combined.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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