| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 29g | 17g | 50g |
| sugars | fibre | protein | salt |
| 3g | 3g | 13g | 0.75g |
Why I Love British Garlic Mushroom Pasta
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When it comes to comfort food, few dishes can compete with the simplicity and richness of Garlic Mushroom Pasta. This British recipe instantly transports me to a cozy evening in a countryside cottage, reveling in the creamy, garlicky indulgence. The first time I made it, I was struck by how effortlessly it blended humble ingredients into something transcendental.
The Magic of Mushroom and Garlic
Garlic and mushrooms are a match made in culinary heaven. The earthy, meaty texture of cremini mushrooms, combined with the aromatic sweetness of garlic, makes the dish incredibly satisfying. I love how the mushrooms soak up the garlic-infused butter, creating a deeply flavorful base. Sometimes, I am reminded of the simple yet profound dishes I’ve enjoyed during my travels in Italy, where the focus was always on fresh, quality ingredients.
A Harmonious Blend
What truly sets this Garlic Mushroom Pasta apart is its harmonious blend of ingredients. The addition of heavy cream and Parmesan cheese envelops the pasta in a velvety sauce, while the red pepper flakes give it just the right amount of kick. A sprinkle of fresh parsley at the end not only adds a burst of color but also a hint of freshness that balances the richness of the dish.
This recipe is inspired by the creations of chefs like Jamie Oliver, who excel in celebrating rustic yet refined cooking. While this pasta stands beautifully on its own, it also pairs wonderfully with a light green salad or a side of roasted vegetables.
Whenever I crave a taste of something familiar yet extraordinary, Garlic Mushroom Pasta is my go-to dish. Its comforting flavors and easy preparation make it perfect for both weeknight dinners and special occasions.
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What You’ll Need
- 1 pound of fettuccine
- 4 tablespoons of unsalted butter
- 8 cloves of garlic, minced
- 1 pound of cremini mushrooms, sliced
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes (optional)
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1 tablespoon of olive oil
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Method
Step One
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.
Step Two
In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Step Three
Add the sliced cremini mushrooms to the skillet. Season with salt, black pepper, and red pepper flakes (if using). Cook, stirring occasionally, until the mushrooms are tender and have released their juices, about 5-7 minutes.
Step Four
Pour in the heavy cream and bring to a simmer. Cook, stirring frequently, until the sauce has thickened slightly, about 4-5 minutes.
Step Five
Add the cooked fettuccine to the skillet and toss to combine. Sprinkle in the grated Parmesan cheese and chopped fresh parsley. Toss again until everything is evenly coated and the cheese has melted.
Step Six
Serve the Garlic Mushroom Pasta hot, garnished with additional Parmesan cheese and parsley if desired. Enjoy!
