With this sauce, the pasta will taste like something from a restaurant. The secret to an amazing sauce is two ingredients.

Yanyuk advised serving pasta with a sauce made from champignons with the addition of white wine.

Products:

• 200 g durum wheat pasta;
• 250 g champignons;
• one onion;
• three cloves of garlic;
• 20 g butter;
• 2 tbsp. l. vegetable oil;
• 50 g dry white wine;
• 200 ml cream 15% fat;
• salt to taste;
• black pepper to taste;
• one bunch of parsley;
• grated cheese if desired.

Preparation

1. Bring the water to a boil, add salt and cook the pasta until al dente.
2. Cut the onion into very small cubes.
3. Cut the champignons in half and cut into large pieces.
4. Heat a frying pan, add vegetable oil and butter.
5. Add the onion, stir and fry over medium heat until lightly golden, without browning.
6. Increase the heat slightly and add the mushrooms. Do not add salt at this stage.
7. Fry the mushrooms until golden brown, adding a little more butter if necessary.
8. Crush the garlic and chop very finely. Add garlic to mushrooms, stir.
9. Pour in dry white wine and simmer over medium heat until the alcohol has completely evaporated, leaving only the aroma.
10. Reduce heat and pour in cream.
11. Add salt, add black pepper and cook the sauce for three minutes, stirring.
12. Chop the parsley very finely and add to the sauce, stir.
13. Place the finished pasta directly into the pan with the sauce, adding a little cooking water.
14. Thoroughly stir the pasta into the sauce and heat for about one more minute.
15. When serving, sprinkle the pasta with grated cheese.