Ciao, welcome back to my blog, I hope you are all well and super excited about the weekend!
Today's post will be about one of my best pasta recipes: creamy mushroom conchiglie pasta.
It is extremely simple to prepare and ready in under 20 minutes: while the pasta is cooking we are going to make the sauce.
Conchiglie pasta is perfect for creamy mushroom sauce recipes because it will hold the sauce thanks to its shape.
I am really into creamy sauces lately, they are enhancing the flavour of the ingredients because the sauce is more evenly distributed and therefore more palatable.
Alternative to the cream:
Avocado or oat cream for vegans.
For a lower calories version blend a cup of pasta water with the mushrooms
To know more substitutes:
Ingredients for 2:
300gr organic close up mushrooms
Half pack of double cream
Extra virgin olive oil
Bring a pot of water to boil, then add some sea salt.
Add the conchiglie pasta and let it cook for less time than advised on the instructions (usually 10 minutes is enough)
How to make creamy mushroom sauce:
Drizzle some extra virgin olive oil in a pan, then add the thinly chopped leek and some chilli flakes.
Set on high heat for a couple of minutes.
Clean and cut the mushrooms into slices and toss them in the pan.
Let it simmer for 8 minutes covered with a lid (if necessary add a tablespoon of water)
Put the mushrooms in a mixing bowl with high borders and add the heavy cream
Blend the ingredients until smooth and you'll obtain a delicious creamy mushroom sauce.
Drain the pasta and add the sauce on top, making sure of mixing it well!
Serve with a drizzle of freshly chopped parsley and enjoy!
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Want another creamy mushroom recipe?
Check this out: