Our recipe book | Linguini with Mushroom Cream Sauce

Ingredients

Serving:

Garlic: 2.000000 cloves Linguini: 400.000000 g Mushroom (frozen): 500.000000 g Onion: 1.000000 Cooking cream: 200.000000 ml Flour: 2.000000 tbsp Vegetable broth: 200.000000 ml Grana Padano (grated): 30.000000 g Parsley (finely chopped): 1.000000 tbsp Olive oil: to taste Salt: to taste Pasta cooking water (optional): to taste Pepper: to taste

Instructions

Garlic: 2.000000 cloves Linguini: 400.000000 g Mushroom (frozen): 500.000000 g Olive oil: to taste Onion: 1.000000 Salt: to taste 1. Cook the linguini pasta al dente in salted water. Peel and finely chop the onion. Peel and mince the garlic. Sauté the chopped onion and minced garlic until translucent in olive oil. Then add the still-frozen mushrooms and cook for another 2 minutes, ensuring most moisture evaporates.
Cooking cream: 200.000000 ml Flour: 2.000000 tbsp Pasta cooking water (optional): to taste Pepper: to taste Salt: to taste Vegetable broth: 200.000000 ml 2. Stir the flour into the mushrooms and continue to stir-fry for 1 minute. Pour in the vegetable broth and cooking cream, then bring the sauce to a gentle boil over low heat. Optionally, add a little pasta cooking water to make the sauce extra creamy. Season the sauce to taste with salt and pepper.
Grana Padano (grated): 30.000000 g Parsley (finely chopped): 1.000000 tbsp 3. Toss the cooked pasta with the sauce and divide it among plates. Garnish with finely chopped parsley and grated Grana Padano cheese.