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Creamy Mushroom Pasta

Creamy Mushroom Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 2

Ingredients
  

  • 11 ounces Shiitake mushrooms you can also use a mix: shiitake, oyster, crimini, and/or baby bella
  • 1&1/2 tbsp Calabrian chili paste adjust spice to your liking
  • 1/2 cup heavy cream
  • 1/2 cup vegetable stock or broth low sodium
  • 1/3 cup freshly chopped parsley
  • 2 green onion finely sliced
  • 4 garlic cloves finely chopped
  • 4 tbsp Danish Creamery Salted Butter
  • Salt to taste
  • Black pepper to taste
  • 8 ounces of pasta ziti, rigatoni, shells

Instructions
 

  • Bring a large pot of salted water to a rolling boil and cook the pasta for 2 minutes shy from al dente.
  • Heat 3 tbsp of Danish Creamery Salted Butter in a large skillet. Cook the mushrooms, tossing occasionally until golden and tender, this could take about 4-5 minutes.
  • Reduce the heat to medium to low, add the garlic, green onion, and Calabrian chili paste. Stir and cook for another minute.
  • Add the pasta ( the pasta should be cooked 2 minutes shy from al dente), parmesan, fresh parsley, and the cream. Stir everything together and cook the pasta until it is al dente and the liquid has slightly thickened, about 2 minutes.
  • Add 1&1/2 tbsp Danish Creamery Premium Sea Salted Butter and toss to combine. Taste and add any additional seasoning to your liking.
  • Top the pasta with freshly grated parmesan and a drizzle of Calabrian chili oil. Enjoy!