Creamy Mushroom Pasta

Steps

How to make it

Prep 7 min · Cook 15 min

1. Slice mushrooms 80 g.
2. Bring a pot of salted water to a boil; cook spaghetti 80 g 7–9 minutes per package until al dente, drain, and reserve ½ cup pasta water.
3. Heat a skillet over medium heat with 1 tsp butter; melt butter and stir-fry mushrooms 2–3 minutes until softened and lightly browned at the edges.
4. Lower heat; pour in 120 ml milk and stir gently. Bring to a simmer and reduce on low about 2 minutes until sauce coats a spoon (keep heat low to avoid scorching).
5. Add pasta and 3–4 tbsp pasta water; toss over medium-high heat 1–2 minutes until every strand is coated with cream sauce.
6. Season with a pinch of salt and black pepper to taste; plate and serve hot.

Tips & storage

Make it easier

• Milk scorches easily—keep heat low and stir steadily.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best fresh; if chilled, finish within 1 day.

Substitutions

Optional add-ins