For the Pasta 🍝: 250g pasta (fettuccine or spaghetti works best)

For the Creamy Mushroom Sauce 🍄: 2 tablespoons olive oil, 100-150g button mushrooms, sliced, 1 teaspoon golden cumin mix, 1 cup (240ml) medium cream, Salt and pepper to taste

For the Garnish 🧀🌿: Fresh Parmesan cheese, grated, Fresh parsley, chopped

Cook the Pasta 🍝: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

Make the Mushroom Sauce 🍄: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced button mushrooms and cook for 5-7 minutes, until they release their moisture and turn golden brown.

Add the Golden Cumin Mix 🍲: Stir in the 1 teaspoon of golden cumin mix, salt, and pepper, and cook for another 1-2 minutes to release the flavors.

Make the Creamy Sauce 🍶: Reduce the heat to low and pour in the medium cream. Stir well to combine and let it simmer for 3-4 minutes, allowing the sauce to thicken slightly.

Combine the Pasta 🍝: Add the cooked pasta to the pan with the creamy mushroom sauce. Toss the pasta in the sauce, adding a bit of reserved pasta water if needed to achieve your desired sauce consistency.

Garnish 🧀🌿: Plate the creamy mushroom pasta and top with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a fresh, herby touch.

Eat up & enjoy 😋🍝🍄🧀