Our Creamy Garlic Mushroom Pasta with HVOC Caramelised Balsamic Vinegar is rich, comforting and full of flavour. Earthy mushrooms and a creamy Parmesan sauce are lifted by a finishing drizzle of caramelised balsamic, adding a subtle sweetness that perfectly balances the savoury ingredients. It's an easy weeknight meal with a gourmet touch.
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
- 300 g fettuccine or linguine
- 2 tbsp Hunter Valley Olive Co. Garlic Olive Oil
- 300 g Swiss brown mushrooms, sliced
- 2 garlic cloves, crushed
- 300 ml thickened cream
- ½ cup grated Parmesan cheese
- Salt and freshly cracked black pepper
- 2 tbsp Hunter Valley Olive Co. Caramelised Balsamic Vinegar
- Fresh parsley, chopped
- Extra Parmesan, to serve
Method
- Cook the pasta according to the packet instructions until al dente. Reserve ½ cup of the pasta cooking water before draining.
- While the pasta cooks, heat the Hunter Valley Olive Co. Garlic Olive Oil in a large frying pan over medium heat.
- Add the mushrooms and cook for 6–8 minutes until golden and caramelised. Stir in the crushed garlic and cook for a further minute.
- Pour in the thickened cream and bring to a gentle simmer. Stir through the Parmesan until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the pan, tossing to coat. If needed, stir through a little reserved pasta water to loosen the sauce.
- Divide the pasta between serving bowls and finish with a generous drizzle of Hunter Valley Olive Co. Caramelised Balsamic Vinegar.
- Garnish with fresh parsley and extra Parmesan before serving.