Calzone Pasta with Mushroom Sauce and Cream

• • 500 gr. Calzone pasta (or tortellini with minced meat or cheese filling)
• • 3 liters hot water
• • 1 teaspoon salt
• • 1 vegetable or chicken stock cube

For the Mushroom Sauce

• • 2 tablespoons olive oil
• • 2 tablespoons unsalted butter
• • 1 medium dry onion, finely chopped
• • 2 cloves garlic, finely chopped
• • ½ kg mushrooms, sliced
• • ½ cup dry white wine
• • 1 cup heavy cream (35% fat)
• • 1 cup grated Parmesan cheese, a little nutmeg
• • 1 teaspoon salt
• • 1/3 teaspoon black pepper
• • 4 tablespoons fresh parsley, finely chopped, for garnish

1. 1. In a saucepan, bring the water to a rolling boil. Add the salt, the stock cube, and the Calzone pasta. Boil until the pasta is tender and floats to the surface. About 7-8 minutes. Drain the pasta and reserve 1 cup of the cooking water.
2. 2. In a large skillet, heat the olive oil and butter over medium heat. When the butter has melted, add the onion and sauté until translucent. Add the garlic and mushrooms and cook until they soften and their liquid evaporates.
3. 3. Pour in the heavy cream and stir well. Add the Parmesan cheese, nutmeg, salt, and pepper. Simmer over low heat for 5-7 minutes, until the sauce thickens slightly.
4. 4. Add the boiled Calzone pasta to the sauce and mix thoroughly. If necessary, add a little of the reserved cooking water.
5. 5. Serve while hot, sprinkling with fresh parsley and extra Parmesan cheese.