Ingredients

  • 1 pack (500 g) Ema Penne Pasta
  • 400 g mushrooms, sliced
  • 1 onion, finely chopped
  • 2 cloves of garlic
  • 200 ml cream
  • 2 tablespoons butter
  • Grated parmesan or kashar
  • Fresh thyme or parsley
  • Salt, black pepper

Method

  1. Cook the pasta in plenty of salted water; reserve a small glass of cooking water and drain.
  2. Melt the butter in a wide pan. Sauté the mushrooms over high heat until they release and reabsorb their liquid and turn golden.
  3. Add the onion and garlic and cook for 2–3 minutes more; season with salt and pepper.
  4. Add the cream and the reserved cooking water and bring to a simmer.
  5. Add the pasta to the sauce and stir for 1–2 minutes. Serve sprinkled with cheese and fresh thyme.