Simple Mushroom Pasta is a quick and easy weeknight meal that features earthy mushrooms, Parmesan cheese, and fresh noodles. This dish comes together in just 10 minutes!
This is a simple dish that can be made with just some mushrooms, pasta, and salt. It’s not exactly the most flavorful of dishes, but it’s still delicious. Read more in detail here: mushroom pasta without cream.
The recipe calls for 1 pound cremini mushrooms, which is the quantity bag I purchase them in, but it’s also delicious with 1.5 pounds if you have them. Use whatever kind of mushroom you choose, or a combination of them; just thinly slice them and season them carefully. Fusilli pugliese is the shape I’m employing here.
- salt kosher
- 1 pound dry pasta (in any form)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, salted or unsalted
- 1 pound thinly sliced fresh cremini mushrooms (see note)
- 4 minced medium garlic cloves
- black pepper, freshly ground
- a swig of dry marsala or a glass of white wine (optional)
- heavy cream or 1/3 cup crème fraîche or mascarpone
- To finish, a handful of minced chives or parsley (optional)
- Pecorino or parmesan cheese, grated
Bring a big pot of well-salted water to a boil, then cook the pasta for 1 to 2 minutes less than the packet suggests. Before draining the saucepan, set aside 1 cup of the pasta boiling water.
In the meanwhile, preheat your biggest sauté pan on high. Add the olive oil and butter once the pan is heated. When the butter has melted, add the mushrooms in a uniform layer and let them alone for approximately 3 minutes, or until they’ve browned beneath. Stir in the garlic and a generous quantity of salt and pepper (seasoning is crucial in this dish). Reduce heat to medium-high and cook, stirring occasionally, for approximately 5 minutes, or until the mushrooms are soft and mushy and any liquid has evaporated. Cook, stirring constantly, until the marsala has completely evaporated. At this stage, you want the mushroom combination to be extremely well-seasoned.
Add the drained pasta and half of the remaining pasta water and simmer, stirring constantly, for 1 to 2 minutes, or until the pasta absorbs most of the liquid, adding additional reserved pasta water if required to keep it saucy. Stir in the crème fraîche after removing the skillet from the heat. [I’d cook it onto the pasta for 30 to 60 seconds on the burner if using heavy cream since it’s thinner.] Season to taste and top with chives and cheese, if desired. Eat as soon as possible.
The “healthy mushroom pasta recipe” is the simplest and most delicious dish. It’s a quick, easy, and healthy meal that you can make in less than 30 minutes.
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