Description
This creamy mushroom pasta is rich and comforting, with earthy mushrooms, fresh herbs, and a luscious cream sauce that’s perfectly balanced with a touch of lemon and parmesan. The perfect combination of flavors to elevate your pasta night.
Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 300 grams mushrooms (sliced, cremini or your choice)
- 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 the zest for serving)
- 50 grams parmesan (very finely grated)
- 1/2 cup flat-leaf parsley (finely chopped)
- 1/2 cup kalamata olives (optional, rinsed)
- Salt to taste
Instructions
-
Cook the Pasta:
In a pot of well-salted water, cook your pasta according to package instructions. Reserve a cup of pasta water before draining. -
Prepare the Mushroom Sauce:
Heat the olive oil and butter in a large fry pan over medium-high heat. Add the sliced mushrooms and toss them in the oil and butter. Let them brown without moving them around for 5-7 minutes, turning once or twice. -
Add Garlic and Herbs:
Reduce the heat slightly and add the finely chopped garlic, thyme, and rosemary. Cook for another minute, being careful not to let the garlic brown. Season with a good pinch of salt. -
Deglaze with Wine:
Pour in the white wine and let it bubble for about 3 minutes, or until slightly reduced. -
Add Cream and Parmesan:
Stir in the cream, making sure the sauce is at a gentle simmer and not boiling. Move the mushrooms to one side of the pan, and in separate increments, add the parmesan cheese, mixing well after each addition until it melts into the sauce. -
Season and Simmer:
Add the lemon juice, black pepper, and whisk to combine. Let the sauce simmer for 2-3 minutes until it thickens slightly. It should be saucy, as it will thicken more when mixed with the pasta. -
Combine Pasta and Sauce:
Add your cooked pasta straight into the sauce along with the olives (if using). Let it simmer gently for a minute or so, allowing the pasta to soak up the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. -
Finish and Serve:
Toss the chopped parsley through the pasta and sauce. Serve immediately, topped with extra parmesan, lemon zest, and freshly cracked black pepper.
Notes
- Mushrooms: Cremini mushrooms work great, but feel free to use any variety (white button, portobellos, etc.). Don’t slice them too thin as they shrink a lot while cooking. The key is to leave the mushrooms undisturbed in the pan after tossing them in oil and butter until you turn them over for even browning.
- Pasta: Undercook your pasta by about a minute so it can finish cooking in the sauce, absorbing the flavors.
- Sauce Consistency: The sauce should be quite saucy to begin with, as the cream will thicken off the heat. Don’t let it bubble too long, or it will get too thick.
- Olives: If using olives, rinse them to remove any briny liquid, especially if using Kalamata olives.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Keywords: Creamy Mushroom Pasta, Easy Mushroom Pasta, Pasta with Cream Sauce, Herb Pasta, Vegetarian Pasta