How to make
The mushrooms are fried until golden and removed from the pan and placed onto a plate.
In the same oil, the onion, garlic cloves and carrot are fried, after which the mushrooms are returned to them again to mix the flavors.
I like the tomato somewhat raw and add it diced at the end for a few seconds, along with the parsley.
Add the cream and stir well to warm it and leave it for no more than 1 minute, otherwise it will dry out.
The pasta is boiled in salted water with coarse sea salt.
When it is ready, it is strained and added to the other products. Mix.
Season the fusilli with vegetables and cream with black pepper and sprinkle with parsley.
It is important to know that for every 3.5 oz (100 g) of fusilli there should be 1 liter of water.
If you cook 0.9 lb (400 g) of pasta, you need to pour 4 liters of water, because the pasta releases a lot of starch when cooking and if the water is not enough, the quality of the cooked pasta is not good.
Enjoy your meal!
