Tossed in a silky cream sauce, with a hint of lemon zest for freshness and a generous handful of parmesan, this pasta is comforting, indulgent, and quick to make. It’s the kind of dish that’s simple enough for a weekday but impressive enough if friends drop by. Quick, cosy, and utterly satisfying.
500 g pasta of your choice (tagliatelle or linguine work well)
1 tbsp olive oil
A mix of mushrooms (oyster, chestnut, shiitake, etc.)
1 onion, finely chopped
200 ml double cream
1 tbsp Karl Otto (or to taste)
A handful of grated parmesan
Finely grated lemon zest
Fresh parsley, chopped, for serving
Porcini Salt and freshly ground black pepper (to taste)
Start by cooking the pasta in plenty of salted water until al dente. Drain, reserving a little of the cooking water for later.
Meanwhile, heat the olive oil in a large pan and sauté the onion until soft. Add the mushrooms and cook over medium heat until golden and lightly crisp.
Season the mushrooms with Karl Otto, a pinch of Porcini Salt and freshly ground black pepper, stirring to coat evenly.
Pour in the cream and let it simmer gently until it thickens into a silky sauce. Stir in grated parmesan, lemon zest and some of the chopped parsley.
Add the drained pasta to the sauce, tossing to coat. If you want it extra creamy, add a splash of the reserved pasta water.
Taste and adjust with more Karl Otto or Porcini Salt if needed. Serve with extra parmesan and fresh parsley on top.
Dig in and enjoy!
