High carb

Creamy Mushroom Pasta

Brown the mushrooms properly before anything wet arrives.

20 min Serves 1 Stove, Frying pan, Saucepan

Per serving

874

kcal

30.8 g

protein

87.8 g

carbs

45.2 g

fat

3.5 g protein per 100 kcal · 5.4 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Pasta, dry weight100 g
  • Mushrooms (white)200 g
  • Creme fraiche80 g
  • Garlic10 g
  • Olive oil12 g
  • Parmesan(optional)25 g

Method

  1. 1Mushrooms in a hot pan, undisturbed, until deeply coloured.
  2. 2Garlic for thirty seconds, then the creme fraiche off the heat.
  3. 3Pasta and a splash of its water to loosen.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Crushing or chopping garlicShow

Garlic is added in small pieces so it spreads through the dish. It burns in seconds, which turns it bitter, so it usually goes in after the onion, not before.

  1. Pull one clove off the bulb. Trim off the hard little root end.
  2. Lay the flat of your knife on the clove and press down firmly with the heel of your hand. The skin splits and slips off.
  3. Slice it thinly, then rock the knife back and forth over the slices until the pieces are tiny. Or push the peeled clove through a garlic crusher.
  4. In the pan it needs about 30 seconds to a minute, stirring, until it smells strong — then add the next ingredient.

Ready when: In the pan: fragrant and pale gold. Brown means it has gone too far.

Cooking pastaShow

Plenty of salty, fast-boiling water and a taste near the end are the whole secret.

  1. Use about 1 litre of water per 100 g of pasta. Bring it to a rolling boil, THEN add salt — about a level teaspoon per litre.
  2. Add the pasta and stir for the first minute so it doesn't stick together. No oil needed.
  3. Start tasting a piece 1–2 minutes before the time on the packet. 'Al dente' means soft but with a slight firm bite in the very middle.
  4. Before draining, scoop out a mug of the cooking water. A splash of it makes sauces glossy and helps them cling.
  5. Drain, don't rinse, and mix with the sauce straight away.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.