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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Yes, you do have to make the pasta separately, but the sauce is so hands-off that it practically cooks itself, so you will have bought yourself some extra time! The combination of earthy mushrooms with creamy pasta makes for a wonderful blend of flavors.
Excerpted from AIR FRYER REVOLUTION © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Urvashi Pitre
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Ingredients
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Vegetable oil spray
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4 cups
sliced mushrooms
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1
medium yellow onion, chopped
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2
garlic cloves, minced
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1/4 cup
heavy whipping cream or half-and-half
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8 ounces
mascarpone cheese
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1 teaspoon
dried thyme
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1 teaspoon
kosher salt
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1 teaspoon
black pepper
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1/2 teaspoon
red pepper flakes
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4 cups
cooked konjac noodles, cauliflower rice, linguine, or spaghetti, for serving
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1/2 cup
grated Parmesan cheese
Directions
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Spray a 7×3-inch round heatproof pan with vegetable oil spray.
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In a medium bowl, combine the mushrooms, onion, garlic, cream, mascarpone, thyme, salt, black pepper, and red pepper flakes. Stir to combine. Transfer the mixture to the prepared pan.
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Place the pan in the air fryer basket. Set the air fryer to 350°F for 15 minutes, stirring halfway through the cooking time.
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Divide the pasta among four shallow bowls. Spoon the mushroom mixture evenly over the pasta. Sprinkle with Parmesan cheese and serve.
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