Description
This rich and creamy mushroom pasta is a perfect combination of earthy mushrooms, fresh herbs, and creamy sauce. With a dash of white wine, a hint of lemon, and a touch of Parmesan, it’s a mouthwatering dish that will leave you craving more. This pasta is the ultimate comfort food, easy to make, and perfect for a weeknight dinner.
Ingredients
Scale
- 200 grams dried pasta or 300 grams fresh
- 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
- 1/2 cup white wine
- 3/4 cup cream
- 1 teaspoon black pepper
- 1 tablespoon fresh lemon juice (plus zest for serving)
- 50 grams parmesan, very finely grated
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 cup kalamata olives (optional)
- Salt to taste
Instructions
- Cook the Pasta: Cook the pasta in a pot of well-salted water. Reserve a cup of pasta water before draining.
- Sauté Mushrooms: Heat the olive oil and butter in a large fry pan over medium-high heat. Add the mushrooms, toss them in the butter and oil, then leave them alone to brown for 5-7 minutes, turning once or twice.
- Add Garlic and Herbs: Reduce the heat slightly, then add the garlic and herbs, cooking for about a minute (do not let the garlic brown). Season with a good pinch of salt.
- Add Wine: Add the white wine to the pan and let it bubble for 3 minutes, or until slightly reduced.
- Add Cream and Parmesan: Pour in the cream and stir well. Keep the sauce at a gentle simmer. Move the mushrooms to one side and add the Parmesan in 2-3 separate lots, mixing between each addition to allow it to melt.
- Season: Add the lemon juice and black pepper, whisking quickly. Let the sauce gently simmer for 2-3 minutes until it thickens slightly. The sauce should remain saucy since the pasta will thicken it up.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, along with olives if using, and allow it to gently bubble away for a minute.
- Adjust Consistency: If necessary, add a splash of pasta water to loosen the sauce. Toss through the chopped parsley and serve.
- Garnish: Top with extra Parmesan, lemon zest, and freshly cracked black pepper.
Notes
- Mushrooms: Use cremini mushrooms or any variety you prefer, such as white button or portobellos. Do not slice them too thin as they shrink when cooked. Let them brown by not stirring too much.
- Pasta: Under-cook the pasta by a minute so it can gently cook further in the sauce.
- Sauce: The sauce will be quite creamy, but remember it will thicken when it cools, so keep it a little saucy when it’s in the pan.
- Olives: If using olives, rinse them first to remove excess brine. Kalamata olives are a great choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sauté, Simmer
- Cuisine: Italian