Description
This Best Creamy Mushroom Pasta is a luscious, comforting dish featuring perfectly cooked pasta enveloped in a rich and flavorful mushroom cream sauce. Infused with fresh herbs, garlic, and a hint of white wine, this recipe is an elegant yet simple weeknight dinner that delivers a burst of savory umami with every bite.
Ingredients
Scale
Pasta
- 200 grams dried pasta (or 300 grams fresh)
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 300 grams mushrooms, sliced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- ½ cup white wine
- ¾ cup cream
- 1 teaspoon black pepper
- 1 tablespoon fresh lemon juice (plus zest for serving)
- 50 grams parmesan, very finely grated
- ½ cup flat-leaf parsley, finely chopped
- ½ cup heaped kalamata olives (optional)
- Salt, to taste
Instructions
- Cook the Pasta: Start by boiling a large pot of well-salted water. Add the pasta and cook according to package instructions until al dente. Before draining, reserve one cup of pasta water to be used later in the sauce.
- Cook the Mushrooms: Heat olive oil and butter in a large frying pan over medium-high heat. Add the sliced mushrooms and sauté them for 5 to 7 minutes, turning occasionally, until they develop a nice golden-brown color.
- Add Garlic and Herbs: Reduce the heat slightly to medium. Stir in the finely chopped garlic, fresh thyme, and rosemary. Cook for about one minute, ensuring the garlic softens without browning. Season the mixture with salt to taste.
- Deglaze with Wine: Pour in the white wine and let it bubble and reduce for approximately 3 minutes, scraping any browned bits from the pan to incorporate flavor.
- Add the Cream: Stir the cream into the pan and maintain a gentle simmer—avoid boiling—to meld the flavors and create a creamy texture.
- Add Parmesan: Push the mushrooms to one side of the pan and gradually add the parmesan cheese in two to three batches, stirring each time to melt it smoothly into the sauce.
- Finish the Sauce: Whisk in the fresh lemon juice and black pepper, then let the sauce simmer gently for 2 to 3 minutes until it thickens slightly. Avoid prolonged bubbling to maintain creaminess.
- Combine with Pasta: Add the cooked pasta directly into the sauce, along with the optional kalamata olives. Toss everything together and let it gently bubble for about one minute. Add a splash of the reserved pasta water if the sauce needs loosening.
- Serve: Stir in the chopped parsley and transfer to serving plates immediately. Garnish with extra parmesan, fresh lemon zest, and freshly cracked black pepper for an added burst of flavor.
Notes
- Using fresh pasta requires slightly less cooking time compared to dried pasta; adjust accordingly.
- The kalamata olives are optional but add a pleasant briny contrast to the creamy sauce.
- If white wine is unavailable, you can substitute with vegetable stock or water with a splash of lemon juice, though wine adds distinct flavor.
- Reserve pasta water is essential for adjusting the sauce consistency and helps the sauce adhere to the pasta.
- For a lighter version, use half-and-half instead of cream, though the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
