Recipe: Mafaldine pasta with creamy mushroom sauce

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The earthy richness of the mushrooms combined with a silky cream sauce and mafaldine pasta makes for a delicious and quick weeknight dish.

Mafaldine pasta with creamy mushroom sauce

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14 oz (400 g) mafaldine pasta

3 tbsp (45 mL) olive oil

5 tbsp (75 mL) butter

1 large shallot, minced

5 garlic cloves, minced

5 sprigs fresh thyme

2 large packs of gourmet mushrooms, sliced (cremini and oyster)

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Salt and pepper to taste

1 cup (250 mL) heavy cream

1 1/2 cups (375 mL) fresh grated Parmigiano Padano cheese

Start by boiling your water, add salt and cook your pasta until al dente. This sauce comes together in about 15 minutes so co-ordinate it with the cooking time of your pasta.

Add the butter to a sauté pan with the olive oil and saute’ your shallots. Once they start to become translucent add the minced garlic, add your sliced mushrooms, add the sprigs of thyme and stir to combine. Cook until tender, then add in the heavy cream. Simmer on low and occasionally stir until the cream has thickened. Remove the thyme sprigs from the sauce, add in fresh grated Parmigiano Padano.

Taste and then season with more salt and pepper if needed. Drain your pasta and add to the sauce. Toss together and then add in extra fresh grated Parmigiano Padano cheese and serve.

Serves 2. 

Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online @mariascucina on Instagram.

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