Pasta with mushrooms

A tasty recipe, easy to prepare, perfect for everyday seasonal cooking — that's the recipe Miriam, author of El Invitado de Invierno, brings us today. You won't want to miss it, because pasta pairs perfectly with the mushrooms that autumn brings.

Nothing better than a plate of pasta with good mushrooms in season and a sprinkle of cheese to counter the late autumn chills. Sounds tempting, don't say it doesn't.

I used a pasta shape a bit more original than plain macaroni or spaghetti, they say they're called mafaldine, but you are free to use whichever shape you like most.

The mushrooms used are shiitake and boletus, but if you're a mushroom enthusiast and gather them yourself this recipe will surely have an extra layer of flavor. And satisfaction, happiness, and delight.

Speaking of delight, mine is that today I debuted my new Sambonet 1965 Vintage pot, an absolute darling: stainless steel pots given this aged finish you see here, which together with the golden handles make it a pot to show off and enjoy.

Sambonet aged stainless steel pots with golden handles, Skeppshult cast-iron pan, Textured plates, Luigi Bormioli oil cruet and Mediterránea wine glasses

Ingredients (for 4 people)

• 300gr pasta of your choice (better if homemade or fresh)
• 250gr assorted mushrooms
• 30gr butter
• A splash of double cream or crème fraîche
• Grated aged cheese to taste (Parmesan or cured Manchego)
• Truffle oil TartufLanghe (optional)

Preparation

1. Clean the mushrooms well under the tap and pat them a little dry. Set aside.
2. In a cast-iron pan, melt the butter and when it starts to bubble add the mushrooms. Let them sweat a while over low heat until tender and reduced.
3. While the mushrooms cook, bring water to a boil in a pot and add the pasta when it boils (I was even able to debut the new Sambonet 1965 pot! What a pleasure). Cook for the time indicated for the chosen pasta type.
4. When the mushrooms are ready and the pasta is almost done, add to the mushrooms the splash of cream or the spoonful of crème fraîche, just enough to form a creamy bind.
5. Drain the pasta well and add the mushrooms. Stir to combine and serve immediately with a generous sprinkle of strong cheese on top. If you like, you can add a few drops of truffle-flavored oil to the pasta, it will accentuate the flavor.

Skeppshult pan, Sambonet 1965 Vintage pot, Microplane grater and Bérard olive wood round board

And now we have a delicious dish that comes together in no time, suitable for everyone, with seasonal ingredients… I can't stop praising it! Try it, you will be stunned.