TIPS & TRICKS to Make this Recipe: What makes this dish stand out, is the technique on how the mushrooms are cooked. Once they´re sliced, you add them into a very hot pan with some olive oil and mix them around every 1 minute. The secret is to not mix the mushrooms continuously. This way the water content in the mushrooms evaporates from the pan and they get a crusty sear. One the pasta is cooked, using tongs, I add it directly from the stock pot into the pan with the sauce. It´s a good idea to save the salty water the pasta was cooked in. This way if your creamy sauce is too thick, just add in a little pasta water to thin it out.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=Sm7fi22nsUI

Creamy Mushroom & Garlic Pasta

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 12 button mushrooms
• 6 cloves garlic
• 2 shallots
• 1 tbsp all-purpose flour 8 grams
• 1 1/2 cups organic milk 355 ml
• 8 oz uncooked tagliatelle or fettuccine 225 grams
• 1/4 cup finely grated Manchego cheese 30 grams
• 2 tbsp finely chopped parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

1. Fill a stock pot with cold water, a little over half ways, season with sea salt and heat with a high heat
2. At the same time, heat a large nonstick fry pan with a medium-high heat
3. Meanwhile, cut 12 button mushrooms (washed & patted dry) into 1/4 inch (.635 cm) thick slices
4. After heating the fry pan for 4 to 5 minutes, add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix them around so they´re all coated in the olive oil, then place them in a single layer, just as best as you can, mix them around every 1 minute, making sure to place them in a single layer after mixing, after 5 minutes and the mushrooms have crusty sear on them, lower the heat to a medium heat, remove the mushrooms from the pan and set aside, season with sea salt & black pepper
5. Using the same pan with the same heat (medium heat), add in 1 tbsp extra virgin olive oil, 2 shallots thinly sliced and 6 cloves garlic roughly chopped, mix continuously, after 1 minute add in 1 tbsp all-purpose flour, mix continuously for 2 minutes, then add 1 1/2 cups milk (I used 2% fat milk), once again, mix continuously and go for 5 to 6 minutes or until the sauce has thickened up, then lower the heat to a low heat, season with sea salt & black pepper, mix together, add the mushrooms back into the pan, mix together and simmer on a low heat
6. Once the water comes to a boil in the stock pot, add in the pasta, cook until just al dente (7 minutes in my case), once the pasta is cooked al dente, transfer it into the pan with the simmering sauce, make sure to use tongs and shake off any of the excess water as you add it into the sauce, turn off the heat, mix together until well mixed
7. Transfer into shallow bowls, sprinkle each one with 2 tbsp of finely grated Manchego cheese and finely chopped fresh parsley, serve at once, enjoy!