Ingredients
Check off ingredients as you go
Serves 4
- 500g (1 lb) pasta
- 1 shallot (or green onion), finely minced
- 1 knob of butter
- 350g (12 oz) button mushrooms, thinly sliced
- 1 carton (25cl/1 cup) cream
- 1 glass of milk
- 2 tbsp grated Parmesan (or to taste)
- 1 tbsp cornstarch
- a few sprigs of fresh chives, chopped
- 1 ladle of pasta cooking water
- Salt, pepper
Preparation
- In a skillet, gently sauté the minced shallot in a knob of butter. When the shallot has softened, increase the heat slightly, add the thinly sliced mushrooms, season with salt and pepper.
- Meanwhile, in a pot, cook the pasta according to package instructions. If you want to try making fresh pasta, it’s also very easy though a bit time-consuming.
- Back to our skillet, add the cream, milk, Parmesan, and a few sprigs of chopped fresh chives (reserve a small handful for serving). Lower the heat to let it thicken gently, then add a small ladle of pasta cooking water and mix well.
- Drain the pasta and add it to the sauce, serve with a bit of the reserved chopped chives.
Variations
- You can also add half a glass of white wine at the end of step 1 and skip the Parmesan.