Description
This Best Creamy Mushroom Pasta recipe combines tender pasta with a luscious, herb-infused creamy mushroom sauce. It features sautéed mushrooms, fresh garlic, thyme, rosemary, and a hint of white wine deglazing, enriched with cream and parmesan. Finished with lemon juice, parsley, and optional kalamata olives, it’s a comforting and elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 200 grams dried pasta (or 300 grams fresh)
- Salt (to taste, for pasta water)
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
- 50 grams parmesan, very finely grated
- ½ cup flat-leaf parsley, finely chopped
- ½ cup heaped kalamata olives (optional)
Garnish
- Lemon zest (for serving)
- Extra parmesan (for serving)
- Freshly cracked black pepper (for serving)
Instructions
- Cook the Pasta: Start by cooking the pasta in a pot of well-salted boiling water according to package instructions until al dente. Reserve one cup of the pasta cooking water before draining the pasta to use later for loosening the sauce if needed.
- Cook the Mushrooms: Heat olive oil and butter together in a large fry pan over medium-high heat. Add the sliced mushrooms and sauté them, tossing occasionally, for 5 to 7 minutes until they turn golden brown and release their moisture.
- Add Garlic and Herbs: Reduce the heat slightly and add the finely chopped garlic, thyme, and rosemary to the pan. Stir and cook for about a minute, taking care not to let the garlic brown. Season with salt to taste.
- Deglaze with Wine: Pour in the white wine and let the mixture bubble gently for about 3 minutes until the wine has reduced slightly, enhancing the flavor of the sauce.
- Add the Cream: Stir in the cream, maintaining a gentle simmer to avoid boiling. This will create a rich and smooth base for the sauce.
- Add Parmesan: Push the mushrooms to one side of the pan, then add the parmesan in two to three batches, stirring well after each addition to help it melt smoothly into the sauce.
- Finish the Sauce: Add the fresh lemon juice and black pepper into the sauce. Whisk them in thoroughly, then allow the sauce to simmer gently for 2 to 3 minutes to thicken slightly without boiling.
- Combine with Pasta: Add the cooked pasta directly into the sauce pan along with the optional kalamata olives. Toss everything together and let it bubble gently for about a minute. 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 parsley and serve the pasta immediately on plates. Top with extra parmesan, lemon zest, and freshly cracked black pepper for a bright, flavorful finish.
Notes
- You can use either dried or fresh pasta; adjust cooking times accordingly.
- Kalamata olives add a salty, tangy flavor but are optional based on preference.
- If you prefer a lighter sauce, substitute cream with half-and-half or a lighter dairy alternative.
- Make sure not to boil the cream sauce to prevent curdling.
- Reserve pasta water is key for adjusting sauce consistency and helping it cling to the pasta.
- For a vegan version, substitute butter with vegan margarine, cream with coconut cream, and parmesan with a vegan cheese alternative.
