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Butter Sautéed Mushroom Pasta

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Ingredients

  • 180g dried pasta
  • 100g fresh mushrooms of your choice
  • ½ medium size bell pepper
  • 8 to 10 cherry tomatoes, halved
  • 50g butter
  • 3 garlic cloves, chopped
  • 1 tsp chilli flakes
  • ½ tbsp dried parsley (if using fresh parsley, you can double the amount)
  • salt

Whipped up this simple lunch with butter instead of olive oil. Butter just tastes so good.

Serves 2.

  1. Cook pasta till al dente. Reserve ½ cup of pasta water. Drain the pasta and set aside. You might want to toss them with some olive oil so that they won’t stick together.
  2. Heat pan, and add the butter to melt.
  3. Saute the garlic till fragrant or till they are slightly browned.
  4. Add mushrooms, bell peppers & chilli flakes and fry for about 2 to 3 mins.
  5. Add cherry tomatoes and parsley.
  6. Add the reserved pasta water.
  7. Add salt to season.
  8. Turn off the heat, throw in the pasta and toss quickly.
  9. Serve on plate and toss with parmesan cheese.

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