One-Pan Creamy Garlic Mushroom Pasta! So Tasty! скачать в хорошем качестве

One-Pan Creamy Garlic Mushroom Pasta! So Tasty!

#DeliIdeas #quickrecipe #onepan Hello Friends! Today I am making a really easy and so tasty one pan pasta. Try this recipe and you will love it. Thank you for liking my video! Subscribe to the channel and you won't miss the next delicious recipes. See you next week🍽️ Ingredients: Onion - 1/2  medium size Garlic - 1 large clove Mushrooms Baby Portabella - 8-9 (200 g) Parsley - a handful Olive oil - 3 tbsp Salt - to taste Freshly cracked black pepper - to taste Vegetable broth (homemade, instructions below) - 2 ½ cups (600 ml). You can use water instead.  Although the vegetable broth gives such a rich taste. Sour cream - 2 tbsp Pasta (Penne,or what you prefer) - 2 cups (200 g) Shredded mozzarella cheese - to taste Shredded smoked cheese - to taste Make your own vegetable broth: Ingredients. Olive oil - 1 tbsp Garlic minced - 2 cloves Onion large - 1 Celery chopped - 2 ribs Carrots chopped - 2 Water 7 cups If you have vegetable scraps in the freezer, you can use them for the broth - 2 cups, if not just skip this step. Bay leave - 1 Parsley - a few sprigs Thyme  - a few sprigs Salt and pepper to taste Instructions for vegetable broth. Heat the olive oil in a large stockpot over medium heat. Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often. Add the water, frozen vegetable scraps, bay leave, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot, discarding solids. Once the broth has cooled use the amount you need for this recipe and the rest transfer and store it in the freezer. I use plastic containers or freezer bags, separating it into 2-cup portions.