Mushroom and Parsley Pasta!

So I’ve been trying to cut down on my meat in take because I just want to cultivate healthier eating habits I guess..
I also want to get back to to enjoying my food with the “reward” that is meat.
Simple food that’s just as tasty and satisfying!IMG_3372.JPG

This recipe is quite indulgent with the cream, but I think I’ll be using less dairy as well in the new year (argh who am I kidding?! Cream, cheese and butter are LIFE!)

My favorite thing about pasta, is that it tastes like what the perfect hug feels like for me. It can take on all kinds of flavors and remain consistent in it’s yumminess!! And it’s super quick to cook so that’s a huge plus!!
The one thing you want to get right, is all your flavor. I use fresh ingredients that give a whole different dimension to cooking and it’s INCREDIBLE! Ok let’s make dinner!IMG_3367.JPG

You’ll Need ( For 4 servings)
1/2 A Pack of Spaghetti or Tagliatelle
1 Punnet Mushrooms Sliced
4 Cloves Garlic (The more the better honestly)
Tsp Of Dried Thyme
Zest of 1 Lemon
Lots of chopped parsley (as much you like and none if you don’t)
Fresh Black Pepper Corns
500ml Cream
250ml Dry White Wine (Avoid Fruity)
Olive Oil

How To :
Heat up your Olive oil and when warm enough add your onions and garlic.. Cook that until translucent and then add your mushrooms and thyme.
Add a little salt now, and then your wine. Let it cook out for a bit to reduce the alcohol (30 seconds should do) and then add your cream. Let it bubble away for a few minutes and add salt and pepper to your taste.
Add your almost cooked pasta and let it chill in the sauce for a few minutes, just to soak up the flavor.
Once removed, add your lemon zest and Parsley and toss through.IMG_3368.JPG

Serve on A platter and top with more parsley and lots of crackled black pepper, and lots of parmesan! Enjoy with chilled white wine! Yum!


One Comment Add yours

  1. Omg this looks even better than the pies! 😍😋

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