Ingredients
| Item |
Amt |
| shells |
12 oz |
| Salted water, for boiling |
to taste |
| butter |
2 tbsp |
| olive oil |
1 tbsp |
| mushrooms, sliced |
8 oz |
| garlic, minced |
2 cloves |
| salt |
1/2 tsp |
| Black pepper |
to taste |
| cream |
1 cup |
| Parmesan |
1/2 cup |
| Grated Parmesan (optional) |
to taste |
| Fresh basil or parsley (optional) |
to taste |
Method
1
COOKCook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2
SAUTÉSauté mushrooms in butter/oil until browned, 6–8 minutes.
3
ADDAdd garlic 30 seconds; season with salt and pepper.
4
ADDAdd cream; simmer 3 minutes; stir in Parmesan until smooth.
5
TOSSToss drained pasta with sauce, loosening with pasta water as needed.
6
SERVEServe warm; top with Parmesan and herbs if desired.
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Time
30 minutes
Serves
Serves 4
Level
Easy
Ingredients
-
12 oz
shells
-
to taste
Salted water, for boiling
-
2 tbsp
butter
-
1 tbsp
olive oil
-
8 oz
mushrooms, sliced
-
2 cloves
garlic, minced
-
1/2 tsp
salt
-
to taste
Black pepper
-
1 cup
cream
-
1/2 cup
Parmesan
-
to taste
Grated Parmesan (optional)
-
to taste
Fresh basil or parsley (optional)
Method
- Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Sauté mushrooms in butter/oil until browned, 6–8 minutes.
- Add garlic 30 seconds; season with salt and pepper.
- Add cream; simmer 3 minutes; stir in Parmesan until smooth.
- Toss drained pasta with sauce, loosening with pasta water as needed.
- Serve warm; top with Parmesan and herbs if desired.
Notes
Use reserved pasta water to adjust sauce consistency without diluting flavor.
