Creamy Mushroom Pasta is a delicious pasta dinner recipe. Al dente pasta is mixed with perfectly sauteed mushrooms and garlic all coated in an easy parmesan cream sauce. If you have 4 VERY HUNGRY people I reccomend doubling the recipe. Hover over the servings and move the slider to change ingredient amounts.USE THE PLAYER BELOW TO LISTEN TO THE FULL AUDIO RECIPE!
Fresh spinach, sauteed shrimp, chicken, asparagus or stir in a couple spoonfuls of pestosee notes
Instructions
Pasta
Cook your pasta in salted boiling water according to package instructions.
8 oz (penne) pasta
If your sauce isn't ready by the time the pasta is done cooking, drain it and toss it with a little olive oil. This prevents the pasta from sticking together.
Mushroom Cream Sauce
In a large skillet with tall sides melt 3 tablespoon butter over medium - medium/low heat. Stir in the sliced mushrooms and garlic cloves and sauté for about 2 minutes.
16 oz cremini mushrooms, 3 plump fresh garlic cloves
The stir in the kosher salt. Continue to sauté the mushroom mixture for another 8 minutes.
1 teaspoon kosher salt
Add the other 1 tablespoon butter in the pan and let it melt.
Stir in the 2 tablespoon all purpose flour and stir around the pan for 1 minute to coat the mushrooms and cook out the raw flour taste.
2 tablespoon all purpose flour
Pour in the 1 cup heavy cream and ½ cup milk. Simmer lightly until it is thickened.
1 cup heavy whipping cream, ½ cup milk
Off the heat add the 8 oz cooked pasta and ½ cup shredded parmesan cheese. Stir until the pasta is coated with the sauce and the cheese is melted.
½ cup shredded parmesan cheese
Taste for seasoning.
Serving
Serve with a green salad, like a bagged Caesar Salad or this Italian Salad, and warm bread!
Storing and reheating
Keep any leftovers in the fridge in an airtight container for up to 4 days.
To reheat: portion single servings into a microwave safe bowl, stir in a little milk to reconstitute the sauce. Microwave for about 1 minute. Stir. Microwave for an additional 20-30 seconds.
Video
Notes
PRO TIPS FOR MUSHROOMS:
"Wash" the mushrooms with a damp cloth. Do not submerge the mushrooms in water, they will absorb the water and end up with a spongy texture. Instead dampen a paper towel or clean kitchen towel and brush the dirt from the outside.
Slice them nice and thick. You want the mushrooms to remain "meaty" after they are sautéed in the butter.
Don't be shy with the butter. When you sauté mushrooms they will absorb the liquid/fat that they are cooked with. Using butter or extra virgin olive oil is a great way to sauté the mushrooms and add delicious flavor.
Salt the mushrooms. Once the mushrooms have sauteed for a minute or two season with kosher salt. It helps draw out the moisture and leaves the mushrooms nice and tender and "meaty".
CREAM SAUCE TROUBLESHOOTING:Not thick enough - simmer for longer to cook out some of the water content.Didn't thicken up at all - mix a heaping tablespoon of cornstarch with about 2 tablespoon water and stir into the sauce. Simmer until it is thickened.Too thick - add a little more milk until the consistency is to your liking.OPTIONAL ADD INS:
Thyme or Rosemary add some fresh herbs to totally change the flavor profile. 2 teaspoon of fresh chopped rosemary or thyme or a combo would be great. Add it when you add the mushrooms and garlic to the pan.
Fresh spinach add after the mushrooms have sauteed and let the spinach wilt in the pan for about 2 minutes.
Sauteed or Grilled Shrimp serve this on top of each serving of pasta. A skewer of grilled shrimp would be delicious!
Chicken or Grilled Chicken either toss it into the pan with the pasta or add it on top of each serving.
Asparagus add chopped asparagus about half way through the mushroom cooking time.
Stir in a couple spoonful's of Fresh Pesto this will give you more of a pesto cream sauce. Stir it in at the very end before serving.