Creamy Mushroom Pasta Recipe
This Creamy Mushroom Pasta is a rich and flavorful dish featuring a medley of sautéed mushrooms in a luscious cream sauce, accented with fresh herbs, lemon zest, and toasted pecans for a delightful crunch. Perfect for a comforting yet elegant meal, it combines the earthiness of mushrooms with the brightness of lemon and the depth of Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Mushroom and Nut Mixture
- 3 tbsp. extra-virgin olive oil
- 3/4 c. chopped pecans
- 2 sprigs fresh rosemary (optional)
- 1 tsp. lemon zest
- Kosher salt
Mushroom Sauce
- 3 tbsp. butter
- 1 lb. mixed mushrooms, such as maitake, shiitake, cremini, or oyster, torn or sliced into bite-sized pieces
- Freshly ground black pepper
- 1 large shallot, finely chopped
- 1/2 c. chopped fresh parsley, divided
- 1/2 c. dry white wine
- 3/4 c. heavy cream
- 1/2 c. freshly grated Parmesan, plus more for serving
- 2 tbsp. lemon juice (from 1 lemon)
Pasta
- 1 lb. pasta, such as rigatoni
Instructions
- Toast Pecans: In a large, high-sided skillet, heat the extra-virgin olive oil over medium heat until shimmering. Add the chopped pecans and rosemary sprigs, if using, and cook while stirring frequently until the nuts turn golden brown, about 3 minutes. Transfer the toasted pecans to a medium heat-proof bowl and toss them with lemon zest and a pinch of kosher salt. Set aside.
- Cook Mushrooms: Wipe out the skillet and return it to the heat. Add butter and let it melt. Add the mixed mushrooms along with a large pinch of kosher salt and freshly ground black pepper, then stir to combine. Cover the skillet and allow the mushrooms to release their liquid, about 5 minutes. Remove the lid and continue cooking, stirring occasionally, until the mushrooms are golden brown and the liquid has evaporated, approximately 3 to 5 minutes more.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Sauté Shallots and Parsley: To the skillet with the cooked mushrooms, add the finely chopped shallot and 1/4 cup of the chopped fresh parsley. Cook while stirring until fragrant, about 1 to 2 minutes.
- Add Wine and Build Sauce: Pour in the dry white wine and cook until the liquid has evaporated, about 3 to 4 minutes. Add the cooked pasta, heavy cream, and 1/2 cup of the reserved pasta water. Toss frequently to combine and cook until the sauce thickens slightly, around 3 minutes. Remove the skillet from heat and fold in the grated Parmesan, lemon juice, and the remaining 1/4 cup of parsley. Adjust seasoning with salt and pepper to taste.
- Serve: Plate the creamy mushroom pasta and garnish with the toasted pecans and additional Parmesan cheese to serve.
Notes
- Using a mix of mushrooms adds depth of flavor and texture.
- To make it vegetarian, ensure the Parmesan used is suitable for vegetarians or substitute with a plant-based alternative.
- The rosemary is optional but adds a nice aromatic touch to the toasted pecans.
- Reserve pasta water is key to adjusting sauce consistency.
- Dry white wine can be swapped with vegetable broth for a non-alcoholic version.
Keywords: creamy mushroom pasta, mushroom pasta recipe, vegetarian pasta, Italian pasta dish, rigatoni with mushrooms, creamy pasta sauce
Find it online: https://topreci.com/creamy-mushroom-pasta-recipe/
