Mushroom Pasta Recipe

Mushroom pasta is a comforting and flavorful dish featuring earthy, savory mushrooms in a creamy sauce, combined with al dente pasta. This simple yet satisfying recipe can be made with just a few ingredients, making it a perfect weeknight dinner or a special meal for guests. The mushrooms are sautéed to release their rich umami flavor, then mixed with a creamy sauce that beautifully coats the pasta.
Prep Time : 10 minis
Cook Time : 30 minis
Rest Time : 5 minis
Total Time : 45 minis
Yield: 1
Servings : 4
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Ingredients

  • 12 oz (340g) pasta (fettuccine, spaghetti, or penne work best)
  • 1 lb (450g) mixed mushrooms (cremini, button, shiitake, or portobello), sliced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (optional, for deglazing)
  • 1 cup (240ml) heavy cream (or a non-dairy alternative like coconut cream)
  • 1/2 cup (120ml) vegetable broth (or chicken broth)
  • 1/4 cup freshly grated Parmesan cheese (optional, for garnish)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp fresh thyme (or 1 tsp dried thyme)
  • Fresh parsley, chopped (for garnish)
  • Red pepper flakes (optional, for heat)
  • Zest of 1 lemon (optional, for a fresh finish)

Direction

  1. Cook the pasta:
    Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, until al dente (usually 8-10 minutes). Reserve about 1/2 cup of pasta cooking water before draining the pasta. Drain the pasta and set it aside, but keep it warm.

  2. Prepare the mushroom sauce:
    While the pasta is cooking, heat the olive oil and butter in a large skillet or sauté pan over medium heat. Once the butter has melted, add the chopped onion and sauté for about 5 minutes, until softened and translucent.

  3. Cook the mushrooms:
    Add the sliced mushrooms to the pan and sauté for 8-10 minutes, until they release their moisture and become golden brown. Stir occasionally to ensure they cook evenly. If you want to deepen the flavor, you can add a pinch of salt to help the mushrooms release their water.

  4. Deglaze the pan (optional):
    If using, pour the dry white wine into the pan to deglaze, scraping up any browned bits on the bottom of the pan. Let the wine cook off for about 2-3 minutes, allowing the alcohol to evaporate.

  5. Make the creamy sauce:
    Add the vegetable broth to the pan, stirring to combine. Then, lower the heat and pour in the heavy cream, stirring until the sauce becomes smooth and creamy. Let it simmer for 3-5 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt, pepper, and thyme.

  6. Combine pasta and sauce:
    Add the drained pasta directly into the skillet with the mushroom sauce. Toss to coat the pasta in the creamy sauce, adding some reserved pasta water if needed to help the sauce adhere and thin it out slightly.

  7. Finish the dish:
    Stir in the grated Parmesan cheese (if using) and fresh parsley. If you like a bit of heat, add a pinch of red pepper flakes. For extra brightness, add a bit of lemon zest at the end.

  8. Serve:
    Plate the mushroom pasta and garnish with extra Parmesan cheese, parsley, and a few cracks of black pepper. Serve immediately.

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