You won’t want to stop eating this mushroom pasta recipe.
Its savory, buttery flavor is only complemented with garlic and Parmesan.
4 tablespoons, divided
2 cloves fresh minced garlic
8 ounces fresh chopped cremini mushrooms
12 ounces fettuccine, plain or flavored
1 cup Parmesan cheese
1 teaspoon salt
Fresh ground black pepper
Fresh herbs for garnish
- Clean and chop the mushrooms. Add the garlic and mushrooms to a large Hestan NanoBond5 Quart Sautese with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color, about 10-minutes. Simmer over low heat.
- Cook the fettuccine in a NanoBond 8 Quart Stockpot according to package directions. Drain in Hestan Provisions 5 Quart Colander, reserving a little bit of the water.
- Add cooked fettuccine into the NanoBond5 Quart Sautese. Toss with tongs to mix with sauteed mushrooms. Add Parmesan and rest of butter up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. Stand at the stove and eat it straight out the beautiful Hestan pan and enjoy!
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