Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
In a skillet over medium heat, melt the butter, and add olive oil. Add the sliced mushrooms, then season with salt, pepper, and cook until tender (about 3-4 minutes).
Add garlic, and cook for 30 seconds or until it's fragrant. Add the heavy cream, parmesan, and cajun seasoning.
Stir and cook until the parmesan melts then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper are needed.
Toss the pasta with the sauce until it's well coated. Add the prime rib to warm it up gently, garnish with freshly chopped parsley and serve.
- Don't forget to reserve about a cup of pasta cooking water, it's quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.
- Store in the fridge in a sealed container for up to 3 days.
- Reheat the pasta in a skillet over low-medium heat, and add a splash of water to loosen the sauce. Do the same if using the microwave. I don’t recommend freezing this creamy pasta.
Calories: 334kcal | Carbohydrates: 4g | Protein: 29g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 343mg | Sodium: 1411mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 10mg | Calcium: 347mg | Iron: 3mg