Ultra creamy. Spicy. Able to take your mushroom cream sauce game to a whole new level.
First things first: This pasta is the epitome of Soulfood.
It starts with an ultra-creamy cream sauce, peppered with crispy-brown mushrooms and sweet fennel. In addition, of course, pasta! I opted for linguine this time because they are perfectly enveloped by the sauce and we always have just the right balance of pasta and mushroom fennel love on the spoon. Spaghetti or tortellini, for example, are also great, you have the choice!
For even more flavor, some dried rosemary and thyme and if you like it quite decadent, you are also welcome to shovel a large load of parmesan cheese on it.
Because friends, the autumn begins and we have absolutely the duty, the cuddly well-being dinner mumbled into a fluffy blanket on the couch to celebrate. The best of all a few candles (I oller romantiker, but that's sooooooooooooooooo, or ??) and the hottest fall evening is nothing in the way.
Another very important thing.
The secret ingredient in this recipe is the fennel. Because: We know mushroom cream sauce. But what makes this sauce so irresistible and totally different from other mushroom sauces is the light fennel sweetness. The harmonizes so perfectly with the earthy-savory taste of the mushrooms that it will blow you away!
So. You can replace the cream with creme fraiche or sour cream and a sip of water. And if you want a little more spice selection, you are also welcome to take herbs from Provence. But you have to use the fennel, ok? After all, you want to be catapulted into completely new taste spheres!
Ready to spoil you with a large portion of pasta? Let's go!
Pasta with mushroom cream sauce and fennel – That's how it works
First you dice garlic and onion finely, cut the mushrooms into strips and the fennel into pieces. Then you let garlic and onion briefly crush in some olive oil, before fennel and mushrooms in the pan. In the meantime you cook the noodles. Once the mushrooms are crispy brown, add the cream and spices to the pan and simmer for a short while. At the end you taste everything again, done!
I hope you will love this recipe!
Pasta with mushroom cream sauce and fennel is:
Nice and warm.
In 20 minutes on the table.
You tried this recipe? Then let me know! Do not comment, rate or forget your photo on Instagram #kochkarussell to tag. Thank you, dear ones!
SO goes cuddly Soulfood the extra class!
Pasta with mushroom cream sauce and fennel
Calories per serving: 724kcal
1 clove of garlic
1 Red onion
1 small fennel bulb
3 EL olive oil
250 G brown mushrooms
300 G Linguine
200 ml cream
Finely chop garlic and onion. Slice fennel and mushrooms.
Heat the olive oil in a large pan, fry the garlic and onion cubes for two minutes over medium heat. fennel and add mushrooms and fry until crispy. In the meantime cook the noodles.
Season mushrooms with spices and salt and pepper. Pour in the cream and let it boil down for a short time. Drain the pasta. Add to the pan and mix well. Serve with Parmesan.