Salty Cream of Mushroom Pasta

Symptom check-in

POTS: I'd been on my feet more than usual today — ran some errands in the morning and by the time I got home my legs felt like lead and my heart rate was spiking just from carrying groceries up the stairs. I had to sit on the kitchen floor for a few minutes before I could actually start cooking.

Vestibular migraine: None.

Lupus: None.

Disorder safety check

Condition	Works?	Why
POTS	Yes	Pasta provides the dense carbohydrates that help maintain blood volume and prevent the energy crashes that come with low intake days
Vestibular migraine	—	This meal doesn't specifically target vestibular migraine symptoms
Lupus	—	This meal doesn't specifically target lupus symptoms

Ingredients (makes 2 servings)

Pasta

• 200g paccheri or rigatoni

• Salted water for boiling

Mushroom cream sauce

• 300g mixed mushrooms (oyster, chestnut, or whatever looks good)

• 3 garlic cloves, minced

• 2 tbsp butter

• 1 tbsp olive oil

• 3/4 cup heavy cream

• 1/4 cup pasta water (reserved before draining)

• Small handful of fresh parsley, chopped

• Red pepper flakes

• Salt and black pepper

Steps

1. Prep the mushrooms — Tear larger mushrooms into strips by hand rather than chopping them — it gives you better texture in the final dish. Pat them dry with a paper towel. Wet mushrooms steam instead of brown and you'll lose all the flavor.

2. Cook the pasta — Bring a large pot of heavily salted water to a boil. Cook the paccheri until just under al dente — it'll finish cooking in the sauce. Before you drain it, scoop out about 1/4 cup of the starchy pasta water and set it aside. You'll need it.

3. Brown the mushrooms — Heat a wide pan on medium-high. Add the olive oil and half the butter. Once it's hot, add the mushrooms in a single layer — don't stir them for the first 2 minutes. Let them sit and get golden. Then stir and cook another 2 to 3 minutes until they're deeply browned and a little crispy at the edges. Season with salt, pepper, and red pepper flakes.

4. Make the sauce — Turn the heat down to medium. Push the mushrooms to the side and add the remaining butter and the garlic. Cook the garlic for about 60 seconds until fragrant but not brown. Pour in the heavy cream and stir everything together. Let it bubble gently for 2 to 3 minutes until it thickens slightly.

5. Finish the pasta — Add the drained pasta straight into the pan. Toss it in the sauce and add a splash of the reserved pasta water to loosen everything up and help the sauce cling. Cook together for another minute until the pasta is glossy and coated.

6. Plate — Pile it into a bowl and finish with a generous handful of fresh parsley and another pinch of red pepper flakes. Eat it immediately — this one doesn't wait well.