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Prep time
2 minutes -
Cook time
14 minutes -
Serves
2
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Test Kitchen-Celebrated
Components
5 oz.
dried trofie or fusilli
2
cloves of garlic
8 oz.
mixed mushrooms
1 ounce
Parmesan cheese
2 tablespoons
(heaping) diminished-fat crème fraîche
Instructions
- Cook the pasta in a pan of boiling salted water in step with the package instructions, then drain, reserving a cupful of cooking water. In the intervening time, peel and finely cut the garlic. Set up of residing it in a huge non-stick frying pan on a medium-excessive heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any bigger ones. Season with sea salt and sunless pepper, and cook dinner for 8 minutes, or till golden, tossing recurrently.
- Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in a mode of the Parmesan, trip in the crème fraîche, taste, season to perfection, and dish up, finishing with a excellent grating of Parmesan.