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Garlic Mushroom Pasta

INGREDIENTS:

  • 450g pappardelle pasta
  • 450g portobello mushroom
  • 1 cup heavy cream
  • 1 cup grated pecorino
  • 8-10 cloves chopped garlic
  • 2 tbsp Super Ghee
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 cup finely chopped parsley

 

INSTRUCTIONS:

  1. In a large pot, boil water with salt and add pasta to it. Cook it until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
  2. In a large pan add Super Ghee and sauté garlic for a minute over medium heat. Add the sliced mushrooms to the pan. Continue cooking the mushrooms until they become tender and their liquid evaporates.
  3. Add 1 cup of reserved pasta water, salt and pepper to the mushrooms and cook for 1 minute.
  4. Turn heat to low and add cream and cheese to the pan. Mix thoroughly to make the sauce.
  5. Add the pasta to the sauce pan and let it cook for 1-2 minutes while stirring. Taste it and add more salt or pepper if needed. If the sauce is too thick use a little bit more pasta water to thin it out.
  6. Add the parsley to the pasta and mix it all together. 
  7. Serve it with more grated pecorino and enjoy!

 

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