Craving for some pasta?
Try this hearty creamy delicacy that is also nutritious.
Shiitake mushroom is high in Vitamin B2 that helps process nutrients into energy.
For pregnant woman, this vitamin helps your baby to develop its blood cells, skin, and digestive tract lining.
- 4 Tablespoon extra-virgin olive oil
- 1lb. shiitake mushrooms, Sliced
- Salt to taste
- 2 medium shallots, finely chopped
- 1lb. spaghetti or bucatini
- ½ cup heavy cream
- ⅓ cup finely chopped parsley
- Zest and juice of ½ lemon
- 2 Tablespoon unsalted butter, cut into pieces
- ½oz. Parmesan, finely grated (about ½ cup), plus more for serving
- Freshly ground black pepper
Heat the oil in a large pot/pan over medium-high heat. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt.
Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
Serve with more Parmesan sprinkled on top.