Creamy Pasta with Fungi and Parmigiano-Reggiano

Pasta with Mushrooms and Parmigiano-Reggiano


  • 200g pasta of your choice (e.g., spaghetti, linguine)
  • 200g fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 100g Parmigiano-Reggiano cheese, grated
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: A splash of white wine


  1. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. Sauté the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Add the sliced mushrooms and cook until they release their juices and become tender. If you like, add a splash of white wine and let it reduce.
  3. Combine Pasta and Mushrooms: Add the cooked pasta to the skillet with the mushrooms and toss to combine. Season with salt and black pepper.
  4. Serve: Plate the pasta and sprinkle generously with grated Parmigiano-Reggiano. Garnish with fresh parsley and serve immediately.

Enjoy your delicious pasta dish!