Pasta with champignons, chili and parsley
4 servings
20 minutes
Pasta with mushrooms, chili, and parsley is an Italian gastronomic creation that combines the tenderness of a creamy sauce with the spiciness of spices. This recipe reflects the spirit of Italian cuisine, where fresh ingredients come together in harmony of flavors. Mushrooms add earthy depth to the dish, garlic reveals aroma, and parsley adds freshness. Chili flakes introduce a mild heat that awakens the appetite. Parmesan and mozzarella unite all components into a creamy symphony. This dish should be served hot to fully enjoy its texture and balance of flavors. A magnificent choice for both a cozy family dinner and an exquisite Italian-style dinner.
1
Slice the mushrooms thinly.
- Button mushrooms: 400 g
2
Chop the peeled garlic finely.
- Garlic: 4 cloves
3
Chop the parsley finely.
- Parsley: 6 sprigs
4
Boil the spaghetti in salted water and drain in a colander.
- Spaghetti: 250 g
5
Heat 2 tablespoons of olive oil in a pan, add mushrooms and garlic, season with basil and paprika, and fry on high heat for 3 minutes.
- Olive oil: 2 tablespoons
- Button mushrooms: 400 g
- Garlic: 4 cloves
- Dried basil: 1 teaspoon
- Sweet paprika: 0.3 teaspoon
6
Salt, pepper, add cream and immediately add both grated cheeses.
- Salt: to taste
- Ground black pepper: to taste
- Cream 30% fat: 250 ml
- Grated Parmesan cheese: 70 g
- Mozzarella cheese: 100 g
7
Bring to a boil, reduce heat and cook for 5 minutes, stirring constantly, adding parsley at the end.
- Parsley: 6 sprigs
8
Put the spaghetti in the sauce, mix thoroughly, and heat for a couple of minutes.
- Spaghetti: 250 g
9
Serve the finished pasta sprinkled with chili flakes.
- Chili flakes: 0.3 teaspoon
