Description
Velvety mushrooms and fresh thyme create a savory cream sauce that tucks into every groove of Creste di Gallo Pasta – an earthy, cozy dish perfect for fall evenings.
Ingredients
250 g Creste di Gallo Pasta, cooked al dente
2 tbsp extra-virgin olive oil
300 g mixed mushrooms, sliced
2 cloves garlic, minced
1 tsp fresh thyme leaves
120 ml heavy cream (or oat cream)
40 g grated Parmesan (optional vegan cheese)
Sea salt & cracked black pepper
Instructions
1. Heat olive oil over medium heat and sauté mushrooms until browned.
2. Add garlic and thyme; cook for 30 seconds until fragrant.
3. Pour in cream, scraping the bottom to release fond.
4. Simmer for 5 minutes until the sauce thickens slightly.
5. Stir in grated Parmesan (if using), salt, and pepper.
6. Drain pasta, reserving 60 ml cooking water; add pasta to sauce.
7. Toss everything together, adding reserved water as needed to loosen.
8. Serve immediately with extra thyme or truffle oil if desired.
Notes
For a vegan version, use cashew cream and nutritional yeast.
Truffle oil enhances earthiness – drizzle just before serving.
Add baby spinach at the end for color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 5g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg