Pasta with mushrooms in a creamy sauce

Ingredients

• dry pasta: 1 serving, about 70 g
• mushrooms: about 120 g
• 15% sour cream: about 40 g
• cheese: 1 slice, about 30 g
• olive oil: 1 tbsp, about 8 g

Instructions

1. Put the pasta water on and salt it: this is the only moment the pasta is seasoned from the inside rather than the outside.
2. Slice the mushrooms and lay them in the hot oiled pan in a single layer. Do not touch them for the first 2–3 minutes — piled up they stew in their own water instead of browning.
3. Cook the pasta a minute short of the time on the packet, and save half a cup of its water.
4. Turn the heat down under the mushrooms, add the sour cream and grated cheese and stir until smooth. Over a high heat sour cream splits into grains.
5. Move the pasta into the sauce with 2–3 spoonfuls of its water and toss for half a minute: the starch in that water binds the sauce to the pasta, and it stops sliding to the bottom of the plate.

Nutrition

Contains: Gluten, Dairy

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Cheese can be swapped for cottage cheese 80-100 g or tofu 100 g.
• If you need less salt, choose cottage cheese or unsalted cheese.
• Olive oil can be swapped for avocado 50-60 g or nuts 15 g.

Featured in

Related recipes