Creamy pasta with mushrooms. With a name like that, who could resist? Certainly not me. So when I spotted the recipe in a recent issue of Bon Appétit magazine, I had to give it a go.
I adore this simple but satisfying dish for a few reasons:
- It features two of my favorite ingredients: fungi and Parmesan cheese.
- It looks and tastes luxurious but is very budget friendly.
- It comes together in minutes, making it an ideal meal when you’re short on time or lazy.
Whether you’re cooking for yourself or friends and family, creamy pasta with mushrooms is a no-brainer. Serve it with a green salad and chilled white wine for a special occasion or casual night in.
Recipe adapted from Bon Appétit.
Creamy Pasta with Mushrooms
Makes 3-4 servings
Ingredients
- 2 tablespoons olive oil
- 12 ounces mushrooms, torn into large pieces (see notes)
- sea salt, to taste
- 1 shallot, finely diced
- 8 ounces bucatini or spaghetti
- ¼ cup heavy cream
- ½ small lemon, zest and juice
- 3 tablespoons chopped fresh parsley
- 1 tablespoon unsalted butter, room temperature
- ¼ cup finely grated Parmesan cheese, plus more for serving
- freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add mushrooms and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, about 3 minutes. Stir mushrooms. Cook, stirring occasionally, for another 5 minutes. Season with salt to taste.
- Reduce heat to medium-low, add shallot and cook until translucent, about 2 minutes. Remove from heat.
- Bring a medium pot of salted water to a boil. Cook pasta 2 minutes less than al dente according to package directions. Drain, reserving 1 cup cooking liquid.
- Add cooked pasta, heavy cream and ½ cup reserved cooking liquid to pot with mushrooms and stir to combine. Bring to a simmer and cook over medium heat, stirring occasionally, until the liquid has thickened, about 2 minutes.
- Remove from heat and add lemon zest and juice, parsley, butter, and Parmesan cheese; stir to combine. If necessary, add additional cooking liquid to loosen the sauce. Season with additional salt and pepper to taste. Garnish with additional Parmesan cheese and serve immediately.
Notes
I used a mix of maitake, oyster and shiitake (stems removed) mushrooms.
