Empty My Fridge
The Best Creamy Mushroom Pasta Recipe | Chef Jean-Pierre
Ingredients
- Butter2 oz
- Red onion · finely diced½ cups
- Tagliatelle8–10 oz
- Mushroom · sliced4–6 oz
- Rosemary · chopped1 tbsp
- Garlic · chopped1 tbsp
- Parsley · chopped1 tbsp
- Spinach · chopped2 cups
- Chicken stock2–3 oz
- Cream8 oz
- Parmesan cheese · grated½ cups
- Pecorino cheese · grated½ cups
Instructions
- Melt the butter in a sauté pan. Add the onion and cook for about 5 minutes over medium heat.
- Add the mushrooms, salt and pepper, and sauté until they have released all their water.
- Add the garlic and fresh herbs and stir to combine. Add the spinach and cook until wilted.
- Add the chicken stock and let it reduce for a minute. Add the cream and let it reduce until it reaches the right thickness, enough to coat the pasta.
- Add the cheese and adjust the seasoning with freshly ground black pepper.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionCheeseCreamMushroomParmesan cheeseRed onionSpinach
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