Description
This Best Creamy Mushroom Pasta is a luscious and comforting dish featuring perfectly cooked pasta enveloped in a rich, creamy mushroom sauce enhanced with fresh herbs, garlic, and parmesan. It’s ideal for a cozy dinner or a special occasion meal, offering a balance of earthy mushrooms, fresh thyme and rosemary, a hint of lemon brightness, and the umami depth of parmesan cheese.
Ingredients
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 cooking the pasta in a pot of well-salted boiling water until al dente according to package instructions. Reserve one cup of the pasta cooking water before draining the pasta to help loosen the sauce later if needed.
- Cook the Mushrooms: In a large frying pan, heat the olive oil and butter over medium-high heat until melted and shimmering. Add the sliced mushrooms and cook them, stirring occasionally, for 5 to 7 minutes until they are golden brown and tender, turning once or twice to ensure even cooking.
- Add Garlic and Herbs: Reduce the heat slightly and add the finely chopped garlic, thyme, and rosemary to the pan. Sauté gently for about a minute, making sure the garlic softens but does not brown. Season the mixture with salt to taste.
- Deglaze with Wine: Pour in the white wine and let it bubble, cooking for approximately 3 minutes or until it has reduced slightly to concentrate the flavors.
- Add the Cream: Stir in the cream gently, keeping the heat at a low simmer to avoid boiling, creating a smooth and creamy sauce base.
- Add Parmesan: Push the mushroom mixture to one side of the pan. Gradually add the parmesan cheese in 2 to 3 batches, stirring each addition thoroughly to melt the cheese smoothly into the sauce.
- Finish the Sauce: Incorporate the fresh lemon juice and freshly ground black pepper, whisking them into the sauce evenly. Allow the sauce to simmer gently for 2 to 3 minutes until it thickens slightly—be careful not to let it bubble vigorously.
- Combine with Pasta: Add the drained pasta directly into the mushroom cream sauce along with the optional kalamata olives, if using. Let the mixture gently bubble for about a minute to marry the flavors. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve: Stir in the chopped flat-leaf parsley just before serving. Plate the pasta immediately and garnish with extra parmesan cheese, freshly grated lemon zest, and additional cracked black pepper to taste.
Notes
- You can substitute dried pasta with fresh pasta, adjusting cooking time accordingly.
- If you prefer a lighter sauce, use half-and-half instead of cream.
- Kalamata olives are optional but add a nice briny contrast to the creamy sauce.
- White wine can be omitted or replaced with vegetable broth for a non-alcoholic version.
- Ensure not to boil the cream sauce vigorously to prevent curdling.
- Fresh herbs add brightness, but dried herbs can be used in a pinch (use about 1 teaspoon each).
- Reserve pasta water to adjust sauce consistency easily.
