Servings: 4 Servings
Calories: 790kcal
Ingredients
- 440 grams lions mane mushrooms
- 20 ounces 568 g bucatini pasta
- 2 large diced onion
- 10 cloves smashed garlic
- 1 cup 100 g grated parmesan cheese
- 10 sprigs fresh thyme
- 2 tbsp 28 g butter
- 1 cup 236 ml heavy cream
Instructions
- Start by boiling a pot of salted water for the pasta.
- While waiting for the water to boil, heat a large skillet over medium-high heat.
- Add the diced onion and smashed garlic to the skillet and cook until they become soft and translucent.
- Slice the lions mane mushrooms into thin strips and add them to the skillet with the onions and garlic. Cook for about 5 minutes, until the mushrooms become soft and slightly browned.
- Once the water is boiling, add the bucatini pasta to the pot and cook according to package instructions until al dente.
- While the pasta is cooking, add grated parmesan cheese, thyme leaves, butter, and heavy cream to the skillet with the mushrooms and stir until well combined.
- Let the sauce simmer for about 5 minutes, stirring occasionally, until it becomes thick and creamy.
- Drain the cooked pasta and add it to the skillet with the mushroom sauce. Stir well to coat all of the noodles in the sauce.
- Serve hot, garnished with fresh thyme leaves and extra parmesan cheese if desired.
Notes
- Use a high-quality white wine for the best flavor.
- If you don’t have fresh herbs, you can substitute dried herbs.
- You can substitute other vegetables for the bell peppers, such as zucchini or eggplant.
- If you don’t have Lions Mane mushrooms, you can use other types of mushrooms, such as cremini or shiitake.
- For a lower calorie option, you can substitute the heavy cream with half and half or milk.
- Add some protein to the dish by adding sliced chicken or shrimp.
- Experiment with different types of pasta, such as penne or linguine, for a unique twist on the recipe.
Nutrition
Calories: 790kcal
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