This mushroom spaghettini recipe is a pantry recipe if I ever saw one.
A pantry recipe is one that uses staples most people already have in their pantry, also known as the food cupboard.Spaghettini (extra-thin spaghetti which I personally prefer to spaghetti), and canned mushroom are the foundation of this entree. Fresh mushroom would of course elevate the level of flavor, so if you have it by all means use it.
1 Tbsp butter
2 cloves garlic
1 can mushroom, chopped
1 cup cream
1 Tbsp parsley, chopped
1 fistful of spaghettini
a sprinkling of parmesan to serve
Saute the garlic and mushroom in the butter until fragrant.
Add the cream, season with salt and pepper, remove from the from fire, stir in the parsley.
Cook the spaghetti or spaghettini according to package instructions.
When cooked, reserve a quarter cup of the boiling water then drain.
Stir the pasta in the sauce, thinning with the reserved water if necessary.
Serve with a sprinkling of parmesan cheese.