Pasta with a creamy mushroom sauce

Creamy mushroom pasta

You need:

  • 80g pasta
  • 150g closed cup mushrooms
  • 1 small shalot
  • 100-150ml milk
  • 1-2 tablespoons of cream cheese
  • vegetable oil
  • salt
  • pepper

Cook the pasta with a pinch of salt and enough water. Clean the mushrooms with a soft cloth (do not wash them!!!) and slice them. Cut the shalot into small cubes. Heat a little vegetable oil in a pan and gently fry the shalot for 2 minutes. Add the mushrooms and a pinch of salt and roast it for a further 3 minutes. Deglaze with some of the milk and let it boil down, then add a little more milk and let it boil down again. Now add the cream cheese and the rest of the milk. Shortly before the pasta is done, drain it and give it to the mushroom sauce. Boil it – if necessary with a little more milk – with the mushrooms until the pasta is done.

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