Description
A creamy and slightly spicy pasta made with sautéed mushrooms and bird’s eye chilies, coated in a rich parmesan cream sauce that brings comfort and bold flavor together in every bite.
Ingredients
Scale
- 250 grams spaghetti
- 250 grams button mushrooms, sliced
- 4 bird’s eye chilies, finely sliced
- 3 cloves garlic, minced
- 200 milliliters cooking cream
- 2 tablespoons olive oil
- 50 grams grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a wide skillet over medium heat.
- Add minced garlic and sauté briefly until fragrant.
- Add sliced mushrooms and cook until golden brown and tender.
- Stir in the sliced bird’s eye chilies and cook for another minute.
- Pour in the cooking cream and let it simmer gently. Season with salt and black pepper.
- Stir in grated parmesan cheese until melted and smooth.
- Add the cooked spaghetti into the sauce and toss well, adding reserved pasta water as needed to loosen the sauce.
- Sprinkle chopped parsley over the pasta, toss gently, and serve warm.
Notes
- Adjust the number of chilies to control the spice level.
- Do not overcrowd the mushrooms to ensure proper browning.
- Add reserved pasta water gradually to achieve the perfect sauce consistency.
- Use freshly grated parmesan for smoother melting and better flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg
Keywords: mushroom chili pasta, creamy mushroom pasta, spicy pasta recipe, bird’s eye chili pasta, vegetarian pasta