Pasta with champignons in creamy sauce
7 servings
40 minutes
Pasta with mushrooms in creamy sauce is a delicate and refined dish of Italian cuisine that combines simplicity and sophistication. Its roots trace back to Italy's rich gastronomic traditions where pasta is not just food but an art form. The creamy sauce adds softness and richness to the dish while aromatic mushrooms fill it with earthy notes. Italian herbs add zest, creating a harmony of flavors. It is served hot after a brief resting period to allow the ingredients to fully express their flavors. This is an ideal choice for a cozy dinner or romantic evening complemented by a glass of white wine. It is easy to prepare but impresses with its rich taste and texture, making it a favorite among Italian cuisine enthusiasts.
1
Heat sunflower oil in a dry pan.
- Sunflower oil: 2 tablespoons
2
Finely chop the carrot and sauté for 5–7 minutes.
- Carrot: 3 pieces
3
Slice the mushrooms and add them to the carrots. Season with salt and pepper, add herbs. Cook until semi-done.
- Fresh champignons: 700 g
- Sea salt: to taste
- Ground black pepper: to taste
- Italian Herb Blend: to taste
4
Pour the contents of the pan with cream, mix. Add water if necessary.
- Cream 10%: 200 ml
5
Add pre-roasted flour to the pan and mix. Keep covered until ready, stirring occasionally.
- Wheat flour: 2 tablespoons
6
Boil the pasta, add to the sauce, and mix. Let it sit for 7-10 minutes.
- Pasta: 225 g