Pasta with fresh mushrooms
This vegetarian pasta containing our vitality boosters is very easy to make and is delicious and healthy! The recipe is straightforward and sustainable: no nutty ingredients from packs or jars and no meat. Straightforward and sustainable, that's what we at Limax stand for 100%!
What do you need to make this delicious dish for four people?
- A splash of olive oil
- A knob of butter
- 2 finely chopped cloves of garlic
- 1 sliced onion
- 500 grams of mixed mushrooms, such as oyster and chestnut mushrooms
- 125 grams crème fraiche (or to taste)
- 300 to 400 grams of wholemeal pasta of your choice
- Bunch of fresh parsley, finely chopped
- Parmesan cheese
How do you prepare this pasta full of fresh mushrooms?
Boil the pasta as indicated on the packaging. Cut all the mushrooms into strips.
Heat a frying pan, pour in the olive oil and then the knob of butter. When the butter has melted and begins to bubble, add the mushrooms. Sprinkle with a pinch of (sea) salt and fry the mushrooms until tender and golden brown.
Add the garlic and onion and stir. Fry until the mushrooms turn a really nice deep, golden brown colour, as they are then at their best. Mix in the crème fraiche and finally add a little freshly ground pepper. The more crème fraiche you add, the creamier but less healthy the sauce becomes.
Drain the pasta and divide it evenly over the plates. Spoon the mushrooms on top and garnish with a little fresh parsley. Grate the Parmesan cheese and sprinkle it over the mushrooms.
Tip: add some fresh rocket at the end; the nutty taste of this lettuce perfectly complements the strong flavour of the mushrooms.
Enjoy your meal and, above all, savour the mushrooms!