Creamy Pasta with cajun portobello mushroom

This Creamy Portobello Mushroom Cajun Pasta is an easy weekdays pasta dinner, that your whole family will enjoy! Sauteed Portobello mushooms, fresh garlic, fresh tomatoes and, mafaldine pasta in a creamy cajun mushroom sauce.
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Ingredients: 4 servings
10oz Mafaldine pasta (riccia)
8 oz portobello mushrooms
1 cup heavy cream (double cream)
1 tbsp cajun seasoning
2 cloves garlic minced
2 small tomatoes chopped
1 medium onion, chopped
1 tbsp olive oil, or as needed
1/2 tbsp butter (optional)
1/4 cup dry white wine (optional)
1/4 cup parmesan
1 tbsp fresh parsley chopped)
salt and pepper, to taste
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Instructions
Add the oil, onions and tomatoes in a large skillet and place over medium heat. Cook, stirring frequently, until the onions are softened, add the garlic and cook a minute longer.
Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then, add the cajun seasoning, black pepper, heavy cream, parsley, and a light pinch of salt. Continue cooking until the mushrooms become tender and the sauce gets a bit creamy about, 10 minutes. Meanwhile, bring a large pot of water to a boil and add one tablespoon of salt. Cook the pasta until al dente, according to the package directions. then, when the pasta is ready, drain and reserve one cup of the pasta water.
Add the pasta, half of the parmesan cheese, and butter to the pan and toss gently with tongs to coat with the sauce, add few tablespoons of the pasta water if the sauce it seems too thick. Taste for seasoning.sprinkle the remainde of the Parmigiano cheese over the pasta and serve immediately.

[@tecoboy]

Thanks chef Nico… the best pasta I ever eaten!