A creamy and cheesy mushroom sauce for pasta.
- Mushrooms, 200 grams.
- A fistful of garlic.
- 100 ml of fresh cream.
- 100 grams of grated cheese.
- A tablespoon of olive oil.
Do it in this sequence to save time. Take two vessels. One large enough to take in at least 1.5 liters of water. The other can be a large pan.
Get water to a boil in the large pan. Wash the mushrooms and garlic. Use a thin slicer (mandoline) to cut the mushrooms and garlic. By the time you are done, the water will be at a boil. Season it with salt and add the pasta into it.
In the other smaller pan, heat olive oil and saute the mushrooms with garlic. When the volume is reduced to almost a quarter, add in the seasoning.
The pasta will be almost cooked by now. Reduce it to a low simmer.
To the mushrooms, add cream and cheese. Mix well till all the cheese has melted into it. Do this at low heat. It will be a thick cheesy mix. Now add in the pasta water into it. Do it in small doses. Get its consistency into a thick soupy level. Check for seasoning and add whatever you feel will make it great.
Drain the left over water from the pasta. Then mix in the sauce into the pasta. Switch off the stove. Leave the pasta pot covered for at least 10 mins.
Balance the carbs with some fried chicken.
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