Creamy Mushroom Pasta Recipe
Make a restaurant-quality pasta at home with this creamy mushroom pasta recipe! This 30-minute meal is made with a delicious homemade cream sauce, lots of mushrooms, and long, twirly pasta.
Servings: 4 Servings
Calories: 522kcal
Ingredients
- 8 ounces uncooked pappardelle pasta (good alternatives include: fettuccine, linguine, tagliatelle, bucatini, or spaghetti)
- water for cooking pasta (1 Cup of pasta water to be reserved for use in the sauce)
- 2 Tablespoons salted butter
- 1 Tablespoon olive oil
- 10 ounces mushrooms, slices about ⅛" thick (varieties such as oyster, shitake, café, baby bella, white button, etc.)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 garlic cloves, minced
- ½ Cup dry white wine (option to substitute with more broth)
- ½ Cup chicken broth -OR- vegetable broth
- ½ Cup heavy cream
- ½ Cup grated Wood River Creamery Black Truffle Cheddar Gruyere (good alternatives include: parmesan, gruyere, or gouda)
- optional garnishes such as additional cheese, fresh parsley, etc.
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil while the mushrooms cook. Once the mushrooms are about halfway done, drop in the dry pasta and cook for 1 minute less than the package directions for al dente (you'll finish cooking it in the sauce). Just before draining, scoop out and reserve 1 cup of the pasta cooking water, then drain the pasta.8 ounces uncooked pappardelle pasta, water for cooking pasta
- Sauté the mushrooms. While the pasta water boils, and the pasta cooks, melt the butter and heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms, salt, and pepper and cook until most of the liquid has released and evaporated, stirring often.2 Tablespoons salted butter, 1 Tablespoon olive oil, 10 ounces mushrooms, slices about ⅛" thick, ¼ teaspoon salt, ¼ teaspoon pepper
- Add the garlic. When the mushrooms begin to get golden, add the minced garlic and cook until fragrant (about 30 seconds to 1 minute).3 garlic cloves, minced
- Deglaze with wine. Add the white wine and stir, scraping the bottom of the skillet to release any browned bits. Simmer until the wine is mostly evaporated.½ Cup dry white wine
- Make the sauce. Add the broth, heavy cream, and ¼ cup of the reserved pasta water. Allow to simmer for 2 to 3 minutes to thicken slightly.½ Cup chicken broth -OR- vegetable broth, ½ Cup heavy cream
- Turn off the heat and add the grated cheese, stirring until it's completely melted and smooth.½ Cup grated Wood River Creamery Black Truffle Cheddar Gruyere
- Toss with pasta. Transfer the cooked pasta into the sauce and toss for 1 to 2 minutes until the sauce thickens and coats every strand of pasta. If the sauce is too thick, add additional splashes of reserved pasta cooking water until you reach your desired.
- Taste and serve. Taste the pasta and add more salt and pepper as needed. Serve immediately, garnished with additional cheese and fresh parsley if desired, and enjoy!optional garnishes such as additional cheese, fresh parsley, etc.
Video
Notes
Storage and reheating: Store fully cooled leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of broth, cream, or water if needed to loosen the sauce.
Variation Ideas:
- Add protein. Top with grilled chicken, seared steak slices, or shrimp.
- Make it truffle-y. Drizzle with a little truffle oil at the end for a luxurious addition.
- Add a kick of heat. Sprinkle a pinch of red pepper flakes into the pan with the garlic for a subtle spicy note that cuts through the richness of the cream sauce.
- Add greens. Toss in some fresh spinach or arugula during the last minute of cooking for added color and nutrition.
Nutrition
Calories: 522kcal | Carbohydrates: 48g | Protein: 16g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 445mg | Potassium: 434mg | Fiber: 4g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 2mg
