1.1 KiB
Pasta with cream and mushrooms
Ingredients
- 1 heads garlic
- 1 tablespoons olive oil
- 2 sprigs thyme
- 125 grams pasta
- 150 milliliters double cream
- 100 grams mushrooms
Directions
Set the oven to 200C (gas 6). Trim any long stems from the garlic then put the bulbs, whole and unpeeled, in a baking dish, drizzle with olive oil and scatter over some of the thyme. Roast until the cloves are soft and virtually caramelised (30-40 minutes).
Tear the heads apart and squeeze out the cloves from their skins, and mash to a pulp.
Put a large, deep pan of water on to boil and cook the pasta. Melt some butter in a saute pan and, when foaming, toss in the mushrooms and cook. Warm the creamed garlic in a pan over a moderate heat, then pour in the cream and let it bubble briefly before crumbling in a little salt, some ground black pepper, the rest of the thyme leaves stripped from their branches, and the cooked mushrooms.
Drain the pasta, leaving behind a little of the cooking water; toss gently into the sauce.
Meta
author: Nigel Slater, "Appetite"
tags: Pasta