Polish Pasta
A creamy and comforting Polish pasta dish that combines al dente pasta with a rich, flavorful sauce made from mushrooms, garlic, and cream.
Ingredients
Pasta Ingredients
- 300 g Pasta (e.g., fusilli or penne)
- 3 tablespoons Butter
- 2 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 200 g Mushrooms (sliced)
- 200 ml Cream
- 1 cup Vegetable broth
- 100 g Parmesan cheese (grated) For garnishing
- Salt and pepper To taste
- Fresh parsley (chopped) For garnish
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
Preparing the Sauce
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 3 minutes.
- Add the minced garlic and sliced mushrooms; cook until the mushrooms are tender, about 5-7 minutes.
- Pour in the vegetable broth and let it simmer briefly before adding the cream.
- Mix well and let the sauce simmer, thickening slightly. Season with salt and pepper.
Combining Pasta and Sauce
- Drain the pasta and add it directly to the skillet with the sauce.
- Gently toss the pasta to ensure it's well coated.
- Stir in the grated Parmesan cheese, allowing it to melt into the sauce.
- Let it sit for a minute to meld the flavors.
Serving
- Plate the pasta in a large serving bowl or deep plates.
- Garnish with fresh parsley and serve with garlic bread or a garden salad.
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Notes
Store leftovers in an airtight container for up to 3 days. You can freeze portions; just thaw overnight in the fridge before reheating. You can also experiment with different types of mushrooms or add proteins like grilled chicken.