Zainab Khanam
– 200g pasta (penne/spaghetti) – 200g mushrooms (sliced) – 2 tbsp butter or olive oil – 3-4 garlic cloves (minced) – 1 cup heavy cream or milk – ½ cup grated parmesan cheese – ½ tsp chili flakes (optional) – Salt & pepper to taste – Fresh parsley for garnish
Boil pasta, Drain and set aside.
Heat butter in a pan. Sauté garlic until fragrant, then add sliced mushrooms. Cook until soft and golden.
Pour in the cream/milk, add parmesan, salt, and pepper. Stir well and let it simmer until thickened.
Toss the cooked pasta into the creamy mushroom sauce. Stir to coat well.
Season with salt and pepper. Garnish with fresh parsley and serve hot.