Fusilli with Mushroom Parsley Sauce

For the fusilli with mushroom-parsley sauce, cook the fusilli according to package directions until al dente. Clean and chop the chamignons.

Heat the oil in a pan and cook the chamignons until tender. Add the whipped cream and let it simmer. Season with salt and pepper and add the chopped parsley.

Finally, add the fusilli to the sauce and arrange on plates.

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