Mushroom Pasta Recipe
Mushrooms add a unique umami depth that makes this dish feel luxurious, even with the simplest ingredients. And with so many types of mushrooms to choose from—cremini, shiitake, portobello, or even wild mushrooms—you can easily customize the flavor profile to suit your taste.
Equipment
- Large pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Grater
Ingredients
For the Pasta:
- 12 oz 340g fettuccine, linguine, or spaghetti
- Salt for boiling water
For the Sauce:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 8 oz 225g cremini or button mushrooms, sliced
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes optional, for heat
- 1 cup 240ml heavy cream or half-and-half
- 1/2 cup 50g grated Parmesan cheese
- 1/4 cup 60ml pasta water (reserved from boiling pasta)
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tbsp chopped fresh parsley for garnish
Optional Additions:
- 1/2 cup 120ml white wine (adds depth to the sauce)
- 1/2 cup 80g sautéed spinach or kale
- 1/4 cup 30g toasted pine nuts or walnuts for crunch
- Truffle oil drizzle for a gourmet touch
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Before draining, reserve 1/4 cup of pasta water. Drain the pasta and set it aside.
Step 2: Sauté the Mushrooms
- Heat olive oil and butter in a large skillet over medium heat.
- Add the sliced mushrooms and cook for 5-7 minutes until they become tender and release their moisture.
- Stir in the minced garlic, salt, black pepper, and red pepper flakes (if using). Sauté for another 1-2 minutes until fragrant.
Step 3: Make the Sauce
- If using white wine, pour it into the skillet and let it simmer for 2-3 minutes until reduced.
- Reduce the heat to low and pour in the heavy cream, stirring to combine.
- Add grated Parmesan cheese and fresh thyme, allowing the cheese to melt into the sauce.
- Slowly stir in the reserved pasta water to loosen the sauce if needed.
Step 4: Combine and Serve
- Add the cooked pasta to the skillet, tossing it gently to coat it with the sauce.
- Let it cook for another 2 minutes to absorb the flavors.
- Garnish with freshly chopped parsley and serve immediately.
- Optional: Drizzle with truffle oil or sprinkle with extra Parmesan for added richness.
Notes
Nutritional Value (Per Serving, Approximate)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
- Calories: 450-550 kcal
- Protein: 12-15g
- Carbohydrates: 50-60g
- Fat: 20-25g
- Fiber: 3-5g
- Sodium: 300-500mg
- Calcium: 150-200mg (from Parmesan cheese)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.