Hungarian Pasta with Paprika Cream Sauce

This Hungarian Pasta dish combines traditional flavors with a creamy paprika sauce, offering a rich and comforting meal. The dish is elevated with the addition of sautéed mushrooms and fresh herbs, providing a delightful texture and depth of flavor. It's perfect for a cozy dinner and meets various dietary preferences while staying true to Hungarian culinary roots.

Ingredients:

• 250g egg noodles or tagliatelle
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 200g mushrooms, sliced
• 1 tablespoon sweet Hungarian paprika
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Grated cheese (optional, for serving)

Instructions:

1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and browned, about 5-7 minutes.
4. Stir in the sweet Hungarian paprika and cook for another minute, allowing the spices to bloom.
5. Pour in the heavy cream, stirring to combine. Season with salt and pepper to taste. Let the sauce simmer for about 5 minutes until slightly thickened.
6. Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes to heat through.
7. Serve hot, garnished with fresh parsley and grated cheese if desired.