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Prep time
2 minutes
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Cook time
14 minutes
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Serves
2
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Ingredients
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5 ounces
dried trofie or fusilli
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2
cloves of garlic
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8 ounces
mixed mushrooms
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1 ounce
Parmesan cheese
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2 tablespoons
(heaping) reduced-fat crème fraîche
Directions
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Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
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Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.
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