Mushroom Pasta is a comforting dish that combines the rich, earthy flavors of mushrooms with a creamy, savory sauce and perfectly cooked pasta. It’s quick enough for a busy weeknight yet elegant enough for entertaining. With minimal ingredients and maximum flavor, this recipe is a guaranteed crowd-pleaser!
Equipment:
- Large pot for boiling pasta
- Large skillet or sauté pan
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Ingredients:
- 12 oz (340 g) pasta (e.g., fettuccine, linguine, or penne)
- 2 tablespoons olive oil or unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 10 oz (280 g) mushrooms (button, cremini, or shiitake), sliced
- ½ cup heavy cream (or half-and-half for a lighter option)
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- Optional: ¼ cup dry white wine or vegetable broth
- Fresh parsley, chopped, for garnish
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Sauté the Mushrooms:
- In a large skillet, heat olive oil or butter over medium heat. Add the garlic and onion, cooking until fragrant and softened, about 2-3 minutes.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 6-8 minutes.
- Deglaze and Add Cream:
- If using, pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits. Let it simmer for 1-2 minutes until slightly reduced.
- Stir in the heavy cream and thyme, allowing the sauce to simmer gently for 3-4 minutes.
- Combine and Finish:
- Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in Parmesan cheese and mix until melted and creamy. Adjust the sauce consistency with reserved pasta water if needed.
- Season with salt and black pepper to taste.
- Serve:
- Divide the pasta into bowls and garnish with fresh parsley and extra Parmesan cheese if desired.
Presentation Ideas:
- Serve with a side of garlic bread or a crisp green salad.
- Garnish with fresh thyme sprigs for an elegant touch.
- Pair with a glass of white wine like Chardonnay or Sauvignon Blanc.
Tips:
- Use a mix of mushroom varieties for a more complex flavor.
- Swap heavy cream for cashew cream for a vegan option.
- Add spinach or peas for extra color and nutrients.
This Mushroom Pasta recipe is creamy, hearty, and packed with rich umami flavors. Whether you’re cooking for yourself or hosting guests, this dish is a foolproof way to impress without the stress. Prepare to savor every bite!
Mushroom Pasta Recipe
Indulge in creamy, savory Mushroom Pasta! Packed with earthy mushrooms and a velvety sauce, this dish is simple yet gourmet, perfect for weeknights or special occasions.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Ingredients
- 12 oz 340 g pasta (e.g., fettuccine, linguine, or penne)
- 2 tablespoons olive oil or unsalted butter
- 3 cloves garlic minced
- 1 small onion finely chopped
- 10 oz 280 g mushrooms (button, cremini, or shiitake), sliced
- ½ cup heavy cream or half-and-half for a lighter option
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- Optional: ¼ cup dry white wine or vegetable broth
- Fresh parsley chopped, for garnish
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Sauté the Mushrooms:
- In a large skillet, heat olive oil or butter over medium heat. Add the garlic and onion, cooking until fragrant and softened, about 2-3 minutes.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 6-8 minutes.
- Deglaze and Add Cream:
- If using, pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits. Let it simmer for 1-2 minutes until slightly reduced.
- Stir in the heavy cream and thyme, allowing the sauce to simmer gently for 3-4 minutes.
- Combine and Finish:
- Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in Parmesan cheese and mix until melted and creamy. Adjust the sauce consistency with reserved pasta water if needed.
- Season with salt and black pepper to taste.
- Serve:
- Divide the pasta into bowls and garnish with fresh parsley and extra Parmesan cheese if desired.
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