Скачать или смотреть Pasta with creamy mushrooms sauce

This incredible flavorful creamy mushroom pasta is perfect for
any day of the week meal.
It takes 30 minutes or less to make it and the result is absolutely phenomenal.

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Servings 4:
8 ounces (250g) Mafaldine (riccia pasta)
or tagliatelle or fettuccine pasta
2 tablespoons olive oil
1 lb (450ml) fresh white mushrooms, sliced
2 cloves garlic, minced
1/2 onion, finely chopped
2 fluid ounces (100ml) white wine
or 1/2 cup vegetable stock
1 cup (250ml) heavy cream
2 sprigs fresh thyme
1 ½ teablespoons butter
few sprigs parsley, finely chopped
1/2 cup grated cheese, divided
salt and black pepper to taste
2 heaped tablespoon of cajun seasoning, divided
(homemade or store boght)
1 good pinchred crushed hot pepper (optional)

Cajun Seasoning Ingredients
2 level tablespoons paprika
2 level tablespoons garlic powder
2 level tablespoons dried oregano
1 level tablespoon onion powder
1 level tablespoon salt
2 level teaspoons cayenne pepper
2 level teaspoons black pepper
1 level teaspoon dried thyme
Directions
Combine all ingredients and store in an airtight container.
This Cajun seasoning will keep for up to 1 year in a sealed airtight container!

Directions:
Bring a large pot half full of water to boil for the pasta.
Wipe the mushrooms with damp paper towels to remove
any dirt, trim the roots, if any, and slice them thickly. Halve the sliced ​​mushrooms and
set aside. Clean and finely chop the garlic and onion and set aside.
In a food processor, pulse half of the
mushrooms until finely chopped and set aside.
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until shimmering. Add the sliced ​​mushrooms, season with black pepper and cook until the mushrooms begin to brown around the edges, about 2 to 3 minutes,
Add the onion, garlic and thyme and cook, stirring constantly, until the onions are softened, 1 to 2 minutes. Add the chopped mushrooms and stir until the mushroom water has evaporated, about 2 to 3 minutes. Add white wine or vegetable broth or water and cook until the wine or broth is reduced by half, about 1 to 2 minutes. Reduce the heat to low and add the heavy cream.
Drizzle with Cajun seasoning, black pepper and grated cheese. Simmer uncovered until the sauce begins to thicken slightly.
If the sauce is ready before the pasta, turn off the heat and keep warm.
Meanwhile, as soon as the water boils, cook the pasta.
Cook until almost al dente (1 minute less than package directions).
Meanwhile, add 1 tablespoon of oil and 1/2 tablespoon of butter to a skillet over medium-high heat.
Once the oil is very hot, coat the sliced ​​mushrooms with the Cajun seasoning and add to the skillet.
Sauté until golden brown, about 2 minutes per side.
Once cooked, set aside and keep warm.
Once the pasta is cooked, drain and reserve 200ml of the pasta cooking water. Add the pasta to the mushroom sauce in the skillet. Add a few tablespoons of the pasta cooking water if necessary.
Add grated Parmesan cheese to taste and mix well.
Plate the creamy mushroom pasta and garnish with
the blackened mushrooms and a sprinkling of grated
Parmesan cheese if desired.
Serve immediately while still warm,

Chef Nico.