Each mistress dreams of feeding her familytasty dishes, but it is desirable that their preparation does not take too much time. One of the most advantageous options is paste. Pasta of all kinds are good because they can be cooked with a variety of different sauces and thereby offer households not just tasty, but also a variety of food. In our menu today, a few delicious, you can even say delicacies, recipes: pasta with mushrooms in creamy sauce. 
Pasta with porcini mushrooms
Ingredients:
- Tagliatelle packing
- 500 grams of frozen white mushrooms
- one and a half glasses of cream
- 1 white onion
- a tablespoon of butter
- clove of garlic
- salt, pepper to taste
- pinch of nutmeg
The recipe for cooking: Let's start with the sauce. Frozen white mushrooms boil in salted water for 10-15 minutes, recline on a sieve. The onion is finely chopped, lightly fried in warmed butter, add mushrooms and continue frying. Pour the cream, salt, pepper, add the nutmeg and leave to languish on a small fire for a few more minutes. Sauce for pasta with porcini mushrooms is ready. Tagliatelle cook according to the instructions on the package (remember that the real Italian pasta should be slightly undercooked, that is called, "al dente", it will then come in a hot sauce). Throw the paste on a sieve, then immerse it in creamy mushroom sauce, mix and spread into warmed plates.
Pasta in creamy sauce with dried mushrooms
Ingredients:
- spaghetti packaging
- a glass of cream
- a tablespoon of flour
- 50 grams of butter
- several dried mushrooms
- salt, pepper to taste
Recipe: Mushrooms are washed and soaked for several hours in cold water, then cook until soft in a small amount of water (do not pour out the broth). In the frying pan, melt the butter, pour in the flour and warm all together until the nut smell, pour in a thin trickle of cream, mix everything so that there are no lumps. Add chopped mushrooms, salt and pepper, pour a strained mushroom broth, and stoke still 5-7 minutes. Creamy sauce with porcini mushrooms is ready. Boil the spaghetti, sieve it, mix with sauce. Serve on warmed plates. 
Pasta in creamy sauce with mushrooms and white wine
Ingredients:
- macaroni packing
- 500 grams of ceps
- 400 ml cream
- a glass of white wine
- a stalk of leek
- clove of garlic
- a tablespoon of butter
- salt, pepper to taste
- pinch of nutmeg
Recipe: To make a creamy sauce with porcini mushrooms, you need to leek the onions and garlic in butter, then add thawed and chopped mushrooms and put it together for 15 minutes. Pour in the wine and cook until the alcohol has evaporated. Add the cream, salt, pepper and nutmeg and boil the sauce until it becomes thick. Prepare the pasta to the state of "al dente", mix with the sauce. Serve on warmed plates.
Pasta in cream sauce with gorgonzolla cheese
Ingredients:
- packing of any pasta
- 500 grams of ceps (fresh or frozen)
- 1 white onion
- a glass of cream
- half a glass of white dry wine
- a tablespoon of butter
- 50 grams of gorgonzolla cheese
- salt, pepper to taste
The recipe for the preparation: We start, as always, with the sauce. The onion is finely chopped and fried in butter until transparent, add the prepared mushrooms and simmer all together on low heat for 15-20 minutes. In the sauté pan pour the wine, bring to a boil and add slices of cheese. When the cheese melts, pour in the cream and cook the sauce until thick. Add mushrooms with onions and put out all together for about 10 minutes. The sauce is ready. Now it was the turn of the pasta. The recipe is always on the package. If you follow these recommendations, your pasta will always be cooked correctly. Cook the cooked pasta in a sauce, mix and spread on warmed plates. Gourmets can sprinkle it with grated Parmesan cheese. 
Pasta in creamy sauce with mushrooms and parmesan cheese
Ingredients:
- paste packaging
- a glass of cream
- 2 tablespoons butter
- 300 grams of champignons
- clove of garlic
- 100 grams of Parmesan cheese
- a stalk of leek
- salt, pepper to taste
- pinch of nutmeg
Recipe: Wash the mushrooms and cut into thin plates. Fry in butter together with onions and garlic. In the saucepan bring to a boil the cream and, adding small portions of grated cheese, prepare a thick sauce. Combine it with fried mushrooms, season to taste with salt, pepper and nutmeg and simmer for about five minutes. Cooked pasta mixed with sauce and put on warmed plates, decorate with parsley. Each recipe given above deserves attention. At the same time, you can adjust the ingredients of the ingredients that are included in the sauce, according to your preferences. For those who follow the figure, many sauces may seem high-calorie, since they include cheese, cream, butter. Actually, these products are the basis of cream sauce, but it can be made easier if you reduce, for example, the volume of cream, replacing part of them with wine or vegetable broth. Enjoy your meal! We advise you to read:
