Who wouldn’t love pasta? Especially if it’s pink! This was a quick lunch of mine during a busy photoshoot day. I made it with what I had in the pantry. Pink pasta (cutest ingredient ever). Champignon mushrooms. Butter (of course). Thyme (which I had bought fresh but it had dried on the table for a week). And some pecorino cheese (anything is better with some pecorino). It turned out to be so delicious, I needed to write recipe down for you!
Mushroom butter thyme pasta
50 g butter
6 champignons mushrooms
a pinch of salt
6-8 sprigs of thyme (I used dried to get a stronger flavour)
grated pecorino cheese
150 g pasta
Slice the mushrooms thinly. Melt the better in a small sauce pan. Add the sliced mushrooms and a pinch of salt and strip in the thyme leaves. Simmer gently until the mushrooms are cooked.
Cook the pasta in a pan of boiling salted water according to the packet instructions. Mix with the mushroom thyme sauce. Finish with grated pecorino cheese! Enjoy!