Creamy Mushroom Gruyere Pasta

• 70 g dry small pasta — Small dry enriched pasta
• 200 g mushrooms, sliced — Raw white mushrooms
• 50 g Gruyere — Gruyere cheese
• 120 g cottage cheese — Low-fat cottage cheese (2% milkfat)
• 0.5 g thyme — Dried thyme leaves
• 4 g garlic, finely grated — Raw garlic
• 5 g oil — Avocado oil

Method

1. 1Boil the pastaBoil the dry small pasta in a saucepan for 8 to 10 minutes, tasting at 8 minutes.10 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Continue boil the pastaOnce tender with a resilient center, reserve 120 g cooking water and drain.Look for: The small pasta is tender with a resilient center.Safety: Drain boiling water away from your body.
3. 3Cook the mushroomsSlice the mushrooms and finely grate the garlic. Heat the oil in the drained saucepan over medium.Look for: The ingredients are fully prepared and ready for the next action.Safety: Lower heat if aromatics darken.
4. 4Cook the mushrooms for 6 minutesCook the mushrooms for 6 minutes, then add the thyme and garlic for 1 minute.7 minLook for: The mushrooms are tender, the aroma of thyme and garlic is pronounced, and no liquid pools.
5. 5Build the sauceReturn the cooked small pasta with 80 g cooking water.Look for: The build the sauce stage is complete and ready for the next action.Safety: Keep dairy below a hard boil and declare milk.
6. 6Add the GruyereAdd the Gruyere and cottage cheese gradually over low heat for 3 minutes.3 minLook for: The Gruyere and cottage cheese sauce is smooth and clings to every piece of small pasta.
7. 7Rest and serveRemove from heat, use remaining water only as needed.Look for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Rest 5 minutesRest 5 minutes so the texture can settle before the next action.5 minLook for: The sauce remains creamy without separation.Safety: Refrigerate within 2 hours.