A simple but very pleasing mushroom penne. Just slowly cook a big pile of mushrooms to bring out their umami, and add crème fraîche for the ultimate creaminess.
I referred to one of the Jamie Oliver’s recipes – Garlic mushroom pasta, which is included in his cookbook ‘5 Ingredients – Quick & Easy Food’. I added more onions and parsley to his base, as I think the taste will be richer.
You may also like these mushroom pasta：
- Mushroom White Sauce Spaghetti：A fantastic white sauce made with minced mushrooms and shallots.
- Lemony Mushroom Cream Sauce Whole Wheat Linguine：Try to put lemon and cream together, they are a destined couple.
Ingredients
Serves 2
- 150 g penne
- 200 g brown mushrooms, sliced
- 50 g enoki, trimmed and halved
- ½ small onion, sliced
- 2-3 garlic cloves, minced
- 2 tbsp crème fraîche (30% fat)
- 20 g freshly grated parmesan cheese
- salt and pepper
- a handful of fresh parsley, chopped
- olive oil
How to Make Simple Creamy Mushroom Penne in 15 mins
- Boil the penne in salted water as per package instructions.
- Heat about 2 tbsp of olive oil in a pan, sauté the garlic and onions, until the onions turned translucent. Then stir in the mushrooms and enoki, season with a pinch of salt and pepper. Sauté over low heat for about 6-8 minutes, or until the mushrooms softened.
- Add the cooked penne and pasta water (I added about 45ml), then mix in the freshly grated Parmesan cheese and crème fraîche.
- Garnish with parsley, drizzle over a little olive oil and serve.
