Mushroom Pappardelle Alfredo

Creamy pasta dish, perfect for a meal or a side! And super easy to make.

So for this recipe, I actually love it as a side with a steak, on a special occasion, I don’t normally eat this as a meal but you obviously definitely can because pasta is SO filling, but SO good. :)

In most of my recipes I also love some garlic and onion so you will find that in this dish but you can opt-out of course.

Recipe Below:

Servings: 4

Time cook: 30 minutes

Ingredients

• 9 oz of fresh parmesan

• 1 16oz of lactose-free heavy cream or normal heavy cream

• 5 oz of think sliced mushrooms

• 1/2 shallot, minced

• 1-2 tablespoon of garlic

• 1 tablespoon of Italian infused olive oil

• 2 tablespoons of butter

• 1 lb of pappardelle pasta

• Couple dashes of thyme

• Couple dashes of oregano

• Pepper to taste

• Parsley to garnish

Directions: Bring water to boil in a pot for the pasta. While to water is coming to a boil, in a saucepan add the olive oil, shallot and garlic. Cook for about 5 minutes then add the mushrooms, seasonings, and butter. Cook for 10-12 minutes on medium-high heat.

By now the pasta should be ready to cook in water. Then add the milk and parmesan cheese turn heat to medium low and stir. Keep an eye on it a stir to make sure it doesn’t burn. It will be thick at first but cook it longer and it will thin out a little. Then once the pasta is ready dump on the sauce pan and toss! Garnish with parsley.