Prep time: 5min Cook time: 10min Total time: 15min
Ingredients
⅔ cup of small shell pasta
1 medium onion (chopped)
2 cloves of garlic (smashed)
⅔ cup of quartered mushrooms
⅓ cup of diced mushrooms stems
½ Cup of sliced mushrooms
2 tablespoons of white wine
½ teaspoon of dried oregano
½ teaspoon of dried cilantro
½ teaspoon of dried basil
½ teaspoon of pepper
3 tablespoons of olive oil
5 tablespoons of heavy cream
2 tablespoons of grated edam cheese
Olives to garnish
Salt
Preparation
1. Add salt to a pan of water on medium heat and bring it to a boil;
2. Once it's boiling, add the pasta and 1 tablespoon of olive oil. Mix to loosen up the pasta.
3. Allow the pasta to cook (about 6-7min) and strain it.
4. Add 2 tablespoons of olive oil into a pan on medium low heat, followed by 1 medium onion, diced.
5. Let the onions soften a little and then add the smashed garlic.
6. Stir and add 2 tablespoons of white wine and I let that go for about a minute.
7. After that, add half a chicken stock cube followed by the mushrooms.
8. Stir all of that together and let it cook for about 5 minutes on medium low heat, to allow the mushrooms to release their juices and evaporate most of it.
9. Now add 5 tablespoons of heavy cream and mix that in.
10. Now add the dried oregano, dried cilantro, dried basil, black pepper and salt.
11. Stir and add in the pasta, lower the heat even more, and leave the pasta in there for about a minute, so it "marries" the sauce, and also to allow the starch to thicken up the sauce.
12. So now add the shredded cheese, to make it even creamier and enhance the taste.
13. Serving and topp with grated cheese and a sprinkle of dried oregano.
14. Garnishing with black holed olives and enjoy!
1 medium onion (chopped)
2 cloves of garlic (smashed)
⅔ cup of quartered mushrooms
⅓ cup of diced mushrooms stems
½ Cup of sliced mushrooms
2 tablespoons of white wine
½ teaspoon of dried oregano
½ teaspoon of dried cilantro
½ teaspoon of dried basil
½ teaspoon of pepper
3 tablespoons of olive oil
5 tablespoons of heavy cream
2 tablespoons of grated edam cheese
Olives to garnish
Salt
Preparation
1. Add salt to a pan of water on medium heat and bring it to a boil;
2. Once it's boiling, add the pasta and 1 tablespoon of olive oil. Mix to loosen up the pasta.
3. Allow the pasta to cook (about 6-7min) and strain it.
4. Add 2 tablespoons of olive oil into a pan on medium low heat, followed by 1 medium onion, diced.
5. Let the onions soften a little and then add the smashed garlic.
6. Stir and add 2 tablespoons of white wine and I let that go for about a minute.
7. After that, add half a chicken stock cube followed by the mushrooms.
8. Stir all of that together and let it cook for about 5 minutes on medium low heat, to allow the mushrooms to release their juices and evaporate most of it.
9. Now add 5 tablespoons of heavy cream and mix that in.
10. Now add the dried oregano, dried cilantro, dried basil, black pepper and salt.
11. Stir and add in the pasta, lower the heat even more, and leave the pasta in there for about a minute, so it "marries" the sauce, and also to allow the starch to thicken up the sauce.
12. So now add the shredded cheese, to make it even creamier and enhance the taste.
13. Serving and topp with grated cheese and a sprinkle of dried oregano.
14. Garnishing with black holed olives and enjoy!
