{Mushroom Alfredo Pasta}

Yield: 3-4 servings

Easy, simple, and super creamy mushroom Alfredo pasta. One of my favorite quick meals!

Ingredients

250 g/8 oz pasta (fettuccine or penne are recommended)
1/4 cup (56 g/2 oz) unsalted butter
1 small onion, finely diced
3 cloves garlic, minced
300-400g mushrooms (portabella, cremini, champignon), thinly sliced
salt and ground black pepper, to taste
1 1/2 cups (360 ml) heavy cream or half and half
pinch of nutmeg, ground or freshly grated
1/4 – 1/2 cup grated parmesan
2 tablespoons chopped fresh parsley leaves or chives, for garnish, optional

Instructions

In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.

As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.

Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.

Serve immediately. Garnish with parsley or chives if desired.

Fuente: prettysimplesweet.com