Creamy Mushroom Pasta with Green Herbs

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 100 ml of pasta cooking water, then drain the pasta and set aside.

2.While the pasta cooks, heat the olive oil and butter together in a large skillet over medium heat until the butter is melted and foamy.

3.Add the finely chopped onion to the skillet and sauté for 3-4 minutes until translucent and soft.

4.Add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.

5.Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their moisture and become golden brown.

6.Pour in the Cremefine, heavy cream, and milk. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until the sauce slightly thickens.

7.Add the finely grated cheese slice to the sauce, stirring continuously until melted and fully incorporated.

8.Season the sauce with salt and freshly ground black pepper to taste.

9.Add the chopped fresh parsley, chives, and thyme leaves to the sauce, stirring to distribute the herbs evenly.

10.Add the drained pasta to the skillet with the sauce. Toss gently to coat the pasta thoroughly. If the sauce is too thick, add some reserved pasta cooking water a little at a time until the desired consistency is reached.

11.Cook together for 1-2 minutes to allow the pasta to absorb some of the sauce flavors.

12.Taste and adjust seasoning if necessary.

13.Serve immediately, garnished with additional fresh herbs and optional grated Parmesan cheese.