Go Back
Deliciously Creamy Mushroom Pasta
Alyssa

Deliciously Creamy Mushroom Pasta

Enjoy rich, creamy mushroom pasta with sautéed mushrooms, garlic, and Parmesan. A comforting, flavorful dish perfect for any meal.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 package dried pasta: Choose your favorite pasta shape like fettuccine or penne for the best texture.
  • 3 tablespoons extra virgin olive oil: This oil offers a rich flavor enhancing the sautéed garlic and mushrooms.
  • 4 cloves garlic crushed: Garlic adds aromatic depth and is a key flavor in the sauce.
  • 4 oz mushrooms sliced (1 1/4 cups): Use fresh, high-quality mushrooms like cremini or button for the best taste.
  • 2 tablespoons butter: Butter enriches the sauce lending a beautiful creaminess.
  • 1 cup grated cheese Parmigiano Reggiano: This cheese adds a nutty flavor and creamy texture to the sauce.
  • 4 tablespoons heavy cream: Essential for creating a creamy texture that brings everything together.
  • Salt and pepper to taste: Season to enhance the dish's natural flavors.
  • 1 teaspoon dried chili flakes: For a touch of heat to balance the creaminess.
  • 1 teaspoon dried parsley: Used for garnish offering brightness and a hint of herbiness.

Method
 

  1. Heat the olive oil: In a large pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the 4 crushed garlic cloves and sauté for about 1 minute. To prevent the garlic from burning, splash in a tablespoon of pasta water.
  2. Sauté the mushrooms: Toss in the 4 oz of sliced mushrooms and sauté for 10-15 minutes. Season with salt and pepper as you cook, allowing the mushrooms to soften and develop a golden-brown color.
  3. Cook the pasta: In a separate large pot, add water mixed with rock salt and bring it to a boil. Add 1 package of dried pasta and cook according to the package instructions, typically 9-12 minutes until al dente.
  4. Combine pasta and mushrooms: Once the pasta is cooked, reserve a cup of pasta water and drain the rest. Add 1 tablespoon of butter to the sautéed mushrooms. Use tongs to transfer the drained pasta directly into the mushroom pan, mixing well. Incorporate 1/2 cup of freshly grated Parmigiano Reggiano and a bit of the reserved pasta water.
  5. Add cream: Stir in 4 tablespoons of heavy cream, mixing everything until well combined—a few extra tablespoons can be added if a richer sauce is desired.
  6. Final touch: Finish the dish by sprinkling 1 teaspoon of dried chili flakes and 1 teaspoon of dried parsley on top. Serve hot, and feel free to add more cheese if desired!