No photo tonight – too lazy – but I thought, why deprive people of a perfectly delicious recipe just because my camera is in another room?
This is a dish you might best make when you have a few tablespoons of leftover cream from some other recipe. I would bet that most people have all of the other ingredients in their pantry (sans, perhaps, the mushrooms, which are all too easy to pick up).
Browned Butter Mushroom Cream Pasta (serves 4 as a primi or first course, or 2 for dinner)
- 4-8 oz. pasta (depends on how much you like for a serving size)
- 2 tbsp. butter
- 4 cloves garlic, minced
- pinch red pepper flakes
- 8 oz. mushrooms, sliced
- 1/4 c. heavy cream
- 1 tbsp. finely chopped Italian parsley
- freshly grated parmesan, optional (we thought it didn’t need it)
- Bring a pot of water to boil, salt generously, and add pasta. Cook according to box directions, until just al dente.
- Meanwhile, melt butter in a skillet over medium heat. Swirl gently, cooking until it just begins to brown. Add garlic and red pepper flakes. Cook a minute or so, until fragrant.
- Add mushrooms. Season with salt and pepper and cook until mushrooms have softened.
- When pasta is done, drain, reserving 1/2 c. cooking liquid. Add pasta to mushrooms in pan with cooking liquid, and cook, simmering rapidly, until liquid has reached desired consistency.
- Add cream and simmer another minute or so, until to desired consistency. Taste for seasoning. Stir in parsley.