Pasta with champignons in creamy sauce with parmesan

Listen to the recipe:

Pasta with champignons in creamy sauce is an excellent solution for both a festive table and a regular family dinner. The recipe may pleasantly surprise you, as the dish is prepared quickly and tasty. You can use any pasta as a base, but tagliatelle is ideal here. Spaghetti and champignons in a creamy sauce with cheese complement each other so much that you will want to cook this dish again and again.

1. Calories
   214,65 kcal
2. Protein
   11,1 gram
3. Fat
   8,79 gram
4. Carbohydrates
   22,79 gram
5. ~ Time
   35 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Butter

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   2 tsp. = 16 g
2. Onions

   ---

   
   0.5 pcs. = 40 g
3. Parmesan

   ---

   
   200 g
4. Pasta

   ---

   
   300 g
5. Champignons

   ---

   
   300 g
6. Cream 10% fat content

   ---

   
   150 ml = 150 g
7. Provencal herbs

   ---

   
   1 pinch = 1 g
8. Salt

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   to taste
9. Black pepper ground

   ---

   
   to taste

Steps:

1. 
   Finely chop the onion. Wash the champignons and cut them into slices.
2. 
   Heat a frying pan with butter over high heat. Fry the chopped onion until transparent. Add chopped champignons to the onion. Fry them together for 1-2 minutes. Pour cream over vegetables and reduce heat to medium. Add salt, pepper and herbes de Provence. Simmer for 10-15 minutes until the cream thickens.
3. 
   While the sauce is simmering, boil the pasta. Place the pasta in boiling salted water and cook for 15-20 minutes until tender. Place it on plates and top with mushrooms in cream sauce.
4. 
   To make the dish even more impressive, sprinkle grated Parmesan cheese on top and let it melt.