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300g Royameal pasta
1 little basket of portobello/champignon mushrooms or a can of Royameal mushrooms
2 garlic cloves cut finely
1/2 cups of whipping cream
1 teaspoon of butter
3 tablespoons of Royameal olive oil
1 tablespoon of chopped parsley
2-3 chopped basil leaves
1/2 teaspoon of oregano, salt and black pepper
2 tablespoons of grated mozarella/yellow cheese, or cut in cubes
Cook the pasta to al dente (about 7 minutes) and strain.
Fry the garlic in butter until golden, add mushrooms, seasoning and olive oil and fry another 2-3 minutes.
While stirring, add the whipping cream and spices, reduce the liquids for about a minute and add the pasta.
Stir well and turn off the heat.
Add the cheese, mix with the pasta and serve.
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