Creamy mushroom pasta

Creamy mushroom pasta

Onion(s) x 1
Mushrooms x 8 handfuls
Garlic x 1
Low-fat crème fraiche x 4 tbsp
Olive oil x 1 tbsp
Pasta x 200 gram(s)

1. Cook pasta according to the instructions on the packet.
2. Gently fry the chopped onion in a pan with a bit of oil.
3. Next, add the finely chopped garlic and sliced mushrooms, cooking until the onion and mushrooms are starting to soften.
4. Stir in 2 tbsp of low-fat creme fraiche.
5. Serve with pasta of your choice.

Crème fraiche (French pronunciation: [k??m f???], "fresh cream"; from French crème fraîche) is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is thicker, and less sour than sour cream.^{[dubious – discuss][citation needed]}

Originally a French product, it is available in many countries. It is traditional to France, Belgium, the Netherlands, and Scandinavia.

Crème fraiche is particularly useful in finishing sauces in French cooking because it does not curdle. However, "light" crème fraiche with a low fat content curdles when heated.^[2]

Crème fraiche is a substitute for sour cream.

Similar products

Clabber is a similar food made in the Southern United States. Crema Mexicana is a cultured sour cream, often sold in supermarket dairy aisles in regions where crème fraiche is unavailable.