So in store I almost always have: Pasta:

Dry mushrooms (that I have white):

Garlic:

In the fridge almost always worth packing a long-lasting cream, I grow aromatic herbs. I use fresh thyme and sage. Of course you can use dry - the flavor will be slightly different, but also quite worthy. Still need a spoon of fragrant olive oil.

Dried mushroom was milled with a knife - part could be split completely into dust, and the part I leave malenkimi pieces - literally 3-5 mm in size. Heat (not much) oil in the pan, spread it in the pot to allow the oil to aromatizirovannaya and finely chopped garlic. Garlic can not cut, and only crush, but then before putting some pasta into the sauce remove from it need to be not only aromatic herbs and garlic. When the garlic is heated in oil and begins to emit a pleasant smell spread mushroom chips, let her warm up literally one minute

and pour all the cream. At this point you can boil water for pasta. By the time when the paste is cooked - the sauce is filled with flavors of mushrooms and thicken.

Remain remove the herb sprigs and place the pasta. Hot pasta very quickly pulls out the moisture of the sauce and it thickens much. Adjust the desired thickness by adding the water in which the pasta was cooked. Dry mushrooms have goraaaazdo stronger flavor than fresh. Therefore, even such a small amount is more than enough flavor was great!