Pasta with Mushrooms

By rebecca78

Ingredients

• 1/3 cup extra virgin olive oil
• 3 cloves garlic, minced or finely cut
• 2 10 oz packages of mushrooms, (baby bella, cremini or shitake), sliced
• 2 tablespoons butter
• 1/2 cup finely chopped parsley
• 1/4 cup cognac or white wine
• 2 small chicken bouillon cubes, the size of mine are 4 grams each
• Fresh ground pepper to taste
• 1 lb pasta: any long pasta will do. I used spaghetti rigati. I added 1 tbsp of salt to the water. Linguini or pappardelle work equally well.
• Grated cheese to top, I used Pecorino Romano cheese, Parmigiano is also very good here

Details

Cooking time 25mins
Adapted from juliashealthyitalian.com

Preparation

Step 1

Cook pasta in salted water, 1 minute less than the time recommended for al dente. Before draining, reserve 1 cup liquid, then drain.

In a large skillet on a medium flame, sauté garlic in olive oil until golden, approximately 2 minutes. Add mushrooms, cognac, bouillons, pepper and parsley. Cook for 15 minutes or until the mushrooms are tender.

Combine pasta, butter, 1 cup of liquid and mushroom mixture in a large bowl and mix well. Serve with grated cheese.