Easy mushroom pasta

Servings: 2 people

Author: Lorena Salinas from Cravings Journal

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Main

Low

Instructions

1 Toast the mustard seeds on low heat and then grind them up using a pestle and
mortar. You can also crush them on a board using the side of a large knife.
2 Put olive oil in a pan on medium-high heat and cook the mushrooms in small
batches. Only add enough to cover the base of the pan while keeping some space
between them. Season with salt and pepper and don't move around too much to
allow them to become golden. Take them out as they are done and continue with
the rest.
3 Once you're done with the mushrooms reserve them. Add more olive oil and cook
the onion in medium-low heat until they're soft and translucent.
4 Add the thyme leave, mustard seeds, garlic, nutmeg and cook for a minute while
stirring constantly.
5 Add back the mushrooms, cream, parmesan cheese and season to taste.
6 Cook the pasta in water with salt until al dente and add it to the sauce. If the
salsa thickens too much you can use the water where you cooked the pasta in to
dilute it a bit. If the pasta is ready before the sauce you can toss it in olive
oil once out of the water so it doesn't stick to each other.