- mushroom, corn - pasta (short type) - heavy cream, parmesan - garlic, salt, pepper
1. Cook pasta until near al dente. Reserve some pasta cooking liquid.
2. Sauté corn kernels for 2-3 minutes until they start to develop colors. Transfer to a plate.
3. Sauté mushrooms until they are brown and lose a lot of volume. Season lightly with salt and pepper.
4. Add pasta cooking liquid and heavy cream. Stir and scrape the pan.
5. Add pasta and corn kernels. Stir well. Also add parmesan cheese.