Description
A rich and creamy mushroom pasta recipe combining sautéed mushrooms, fresh herbs, white wine, and parmesan cheese to create a luscious sauce that perfectly coats al dente pasta. This comforting dish is finished with a hint of lemon and fresh parsley for brightness.
Ingredients
Scale
Pasta
- 200 grams dried pasta (or 300 grams fresh)
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 (plus zest for serving)
- 50 grams parmesan (very finely grated)
- ½ cup flat-leaf parsley (finely chopped)
- ½ cup heaped kalamata olives (optional)
- Salt (to taste)
Instructions
- Cook the Pasta: Start by cooking the pasta in a pot of well-salted boiling water until al dente. Reserve a cup of the pasta cooking water before draining.
- Cook the Mushrooms: In a large frying pan, heat olive oil and butter over medium-high heat. Add sliced mushrooms and sauté for 5 to 7 minutes until they brown, turning occasionally.
- Add Garlic and Herbs: Reduce heat slightly; add finely chopped garlic, thyme, and rosemary. Cook for about one minute, stirring often to avoid browning the garlic. Season with salt to taste.
- Deglaze with Wine: Pour in the white wine, letting it bubble and reduce for about 3 minutes until slightly evaporated.
- Add the Cream: Stir in the cream and lower the heat to maintain a gentle simmer without boiling.
- Add Parmesan: Push the mushroom mixture to one side of the pan and add the parmesan in 2 to 3 batches, stirring each time until the cheese melts smoothly into the sauce.
- Finish the Sauce: Whisk in the fresh lemon juice and black pepper. Let the sauce simmer gently for 2 to 3 minutes until it slightly thickens, carefully avoiding boiling.
- Combine with Pasta: Add the cooked pasta directly into the sauce along with optional kalamata olives. Let it cook gently for about a minute. Use reserved pasta water to loosen the sauce if necessary.
- Serve: Toss in the chopped flat-leaf parsley and serve immediately. Garnish with additional parmesan, lemon zest, and freshly cracked black pepper.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted if necessary—use about a third of the quantity.
- The optional kalamata olives add a nice salty contrast but can be omitted for a milder taste.
- Reserve pasta water is key to adjusting sauce consistency without diluting flavor.
- Be careful not to overcook the cream or let it boil to prevent curdling.
- This pasta is best enjoyed fresh for optimal creaminess and texture.
