Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Rich, velvety sauce with earthy mushrooms and sweet sun-dried tomatoes, topped with fresh parsley and Parmesan. Easily one of my favorite dishes to make when I'm craving Italian.

Creamy Mushroom & Sun-Dried Tomato Fettuccine

Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain, reserving 1 cup of pasta water.

In a large skillet, heat the olive oil over medium-high heat. Sauté the shallots until translucent.

Add the mushrooms and cook until they release their moisture and it evaporates. Then add the white wine and thyme.

Stir in the butter and minced garlic, cooking until the butter is fully melted.

Pour in the heavy cream, season with salt and black pepper, and let it simmer for about 4 minutes. Then stir in the grated Parmesan cheese.

Add the al dente fettuccine to the skillet. Toss to combine, gradually adding the reserved pasta water to achieve a creamy consistency.

Continue cooking for an additional 3 minutes, ensuring the pasta is well-coated.

Serve hot, garnished with freshly chopped parsley and extra Parmesan cheese.

fettuccine (or your preferred pasta shape)

Salt and freshly ground black pepper, to taste

Yarin Shachagi

Creamy Mushroom & Sun-Dried Tomato Fettuccine

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