Oh boy, I haven’t cooked a meal for 4 in the longest time and feel like ages ago the last time I punched in an entry of a recipe.
You see, I’m caught in this cold winter during my visit to parents for the past one week. And am I lucky or what? I met the coldest winter and heaviest snowfall in the past 10 years back home.
The temperature plummeted to -5 deg C so far and shows no sign of warming up. During these days at home, I got to cook again! I am glad to be able to shop for fresher ingredients here at cheaper prices (due to recession) while sharpening my ‘culinary skills’ with all the food critics at the home dining table.
Ingredients (Serve 4)
- 400 g of fresh tagliatelle (store bought)
- 1 tub of fresh cream
- 1 box (250 g) of fresh button mushrooms, cut in chunks or thick slices
- 3 cloves of chopped garlic
- 1 clove of chopped shallot
- 100 ml of milk
- salt & pepper to taste
- 1 small knob of butter (optional)
- chilli flakes
- 1 good drizzle of extra virgin olive oil
- parmesan shavings for four
- Prepare the tagliatelle as instructed (fresh ones require about 3 minutes only), set aside
- In a deep pan, drizzle in the olive oil until hot
- Throw in shallots to sweat (not brown) follow by garlic to saute until fragrant (not brown)
- Toss in the mushrooms to sweat until they turn deep dark brown
- Dash in the fresh cream together with milk until simmering
- Join in the cooked tagliatelle to coat with the mushroom cream sauce evenly
- Serve warm with a sprinkle of chilli flakes and parmesan shavings
It is so comforting to have a creamy pasta dish in the midst of this bitterly cold winter. Have a good one!