Creamy Mushroom Pasta
This Creamy Mushroom Pasta is a rich and comforting dish that combines earthy mushrooms with a silky, creamy sauce, making it a perfect weeknight dinner or special treat.
The mix of mushrooms adds depth of flavor, while the butter, cream, and Parmesan create a luscious coating for the pasta.
Finished with a bright burst of lemon zest and fresh parsley, this dish is both savory and refreshing, offering a satisfying balance of richness and freshness in every bite.
Why You’ll Love This Recipe:
People will love this Creamy Mushroom Pasta because it delivers a perfect combination of comforting richness and vibrant freshness.
The earthy mix of mushrooms adds depth and flavor, while the creamy sauce made with heavy cream, butter, and Parmesan creates a luscious, velvety texture that coats every bite of pasta.
The bright zing of lemon zest and the freshness of parsley balance out the richness, making it a well-rounded dish.
Plus, it’s quick and easy to prepare, making it a go-to meal for both weeknights and special occasions.
Key Ingredients:
Mixed mushrooms (maitake, oyster, crimini, shiitake): Provide earthy, umami-rich flavor.
Olive oil: For sautéing and enhancing the mushrooms’ natural taste.
Shallots: Add a mild, sweet onion flavor to the sauce.
Pasta (spaghetti or bucatini): The base of the dish, providing texture.
Heavy cream: Adds richness and creaminess to the sauce.
Lemon zest and juice: Brightens the dish with a fresh, tangy note.
Butter: Contributes to the creamy texture and rich flavor.
Parmesan: Aged cheese that adds depth and savory umami.
Parsley: Fresh herb for garnish and added flavor.
Creamy Mushroom Pasta
Ingredients:
4 Tbsp. olive oil
1 lb. assorted mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-sized pieces
Kosher salt
2 medium shallots, finely diced
1 lb. spaghetti or bucatini
½ cup heavy cream
⅓ cup finely chopped parsley
Zest and juice of ½ lemon
2 Tbsp. butter, cut into chunks
½ oz. Parmesan, finely grated (about ½ cup), plus extra for serving
Freshly cracked black pepper
Instructions:
Step 1:
Warm 2 Tbsp. olive oil in a large pot or Dutch oven over medium-high heat.
Add half of the mushrooms in a single layer, leaving them undisturbed until their edges brown and begin to crisp, about 3 minutes.
Toss the mushrooms and continue cooking, occasionally stirring, until all sides are browned and crisp, approximately 5 more minutes.
Using a slotted spoon, remove mushrooms and season with salt.
Repeat the process with the remaining mushrooms, adding another 2 Tbsp. oil and seasoning with salt.
Step 2:
Lower the heat to medium-low and return all mushrooms to the pot.
Add the chopped shallots and cook, stirring regularly, until the shallots are soft and translucent, about 2 minutes.
Step 3:
Meanwhile, cook your pasta in a large pot of boiling salted water, stirring occasionally, until it is very al dente, around 2 minutes less than the package recommends.
Step 4:
Using tongs, transfer the pasta to the pot with the mushrooms, then add the cream and 1 cup of the pasta cooking water.
Raise the heat to medium, bringing the mixture to a simmer.
Stir constantly until the pasta is al dente and the sauce has thickened slightly, about 3 minutes.
Step 5:
Remove the pot from heat and stir in lemon zest and juice, parsley, butter, ½ oz.
Parmesan, and a generous amount of black pepper.
Toss until combined.
Taste and adjust seasoning with more salt if necessary.
Step 6:
Serve the pasta in bowls, topped with additional Parmesan.
Notes:
Nutrition Information:
Frequently Asked Questions: