Description
This creamy mushroom pasta features a velvety sauce that clings to each strand, enhanced by the deep, savory flavors of sautéed mushrooms, making it a quick yet cozy weeknight dish.
Ingredients
Scale
- 300 g (10½ oz) dried pasta (fettuccine or pappardelle)
- 400 g (14 oz) mixed mushrooms (cremini, shiitake, or button), sliced
- 30 g (2 tbsp) unsalted butter
- 15 ml (1 tbsp) extra-virgin olive oil
- 1 small shallot, finely chopped (about 60 g / 2 oz)
- 3 garlic cloves, minced (about 9 g)
- 240 ml (1 cup) heavy cream (36% fat)
- 60 g (½ cup) finely grated Parmesan cheese
- 60 ml (¼ cup) reserved pasta cooking water
- 15 ml (1 tbsp) fresh lemon juice
- 5 g (1 tsp) kosher salt, plus more to taste
- 2 g (¼ tsp) freshly ground black pepper
- 10 g (2 tbsp) chopped fresh parsley
Instructions
- Bring the pasta water to a boil: Fill a large pot with at least 4 liters (16 cups) of water and bring to a rolling boil. Add 1 tbsp kosher salt (20 g) and the pasta. Cook until al dente, about 8–10 minutes; reserve 240 ml (1 cup) of pasta cooking water before draining.
- Sear the mushrooms: While the pasta cooks, heat a large skillet over medium-high heat. Add olive oil and butter. Add sliced mushrooms in a single layer and cook, without moving, for 3–4 minutes to brown. Stir and cook another 2–3 minutes until deeply caramelized.
- Build the aromatics: Push mushrooms to the side, lower heat to medium, and add shallot. Sauté until translucent, about 3–4 minutes. Add minced garlic and cook until fragrant, about 30–40 seconds.
- Make the cream sauce: Pour heavy cream into the pan and bring to a gentle simmer over medium-low heat. Cook for 3–4 minutes until the sauce thickens slightly. Stir in grated Parmesan until melted.
- Emulsify with pasta water and finish: Add drained pasta directly to the skillet and pour in reserved pasta water. Toss vigorously with tongs for 30–60 seconds until the sauce clings to the noodles. Add lemon juice, salt, and black pepper. Finish with chopped parsley.
Notes
For a lighter version, substitute heavy cream with alternatives like half-and-half or a mix of whole milk and mascarpone. For a vegan option, use oat cream and nutritional yeast instead of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 80 mg