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A white plate filled with creamy pasta topped with sliced mushrooms and garnished with chopped parsley. The pasta is mixed with a rich, smooth sauce, and is served on a wooden table.
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5 from 2 votes

Creamy Mushroom Pasta Recipe

Prep Time25 minutes
WORK TIME25 minutes
Cuisine: World
Servings: 4 yields

Ingredients

  • 10 oz 285g pasta
  • 2-3 tablespoons Olive oil
  • 2 tablespoons 30g Butter
  • 1 onion finely chopped
  • 2-3 garlic cloves crushed
  • 7 oz 200g Chestnut mushrooms
  • 7 oz 200g Shimeji Mushrooms
  • 1 cup 240ml Chicken/vegetable stock
  • 1½ cups 360ml Cream
  • ¼ cup 60ml White wine
  • 1 teaspoon Thyme
  • ¼ cup 25g grated Parmesan cheese
  • Salt to taste
  • Black Pepper to taste
  • ¼ teaspoon Nutmeg
  • 3-4 tablespoons chopped parsley

Instructions

  • DIRECTIONS
    1. To a large pot of water add salt and bring to a boil. Add pasta and cook to al dente according to package directions.
    2. Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Add chopped onion, sauté for 2-3 minutes, add garlic and cook 1 minute more. Add sliced Chestnut mushrooms and shimeji mushrooms, season with salt, pepper and thyme, cook until golden brown and softened, about 6-7 minutes. Add white wine and cook until reduced by half.
    3. Add the stock, cream, grated Parmesan cheese, salt pepper, nutmeg and stir. Bring to a simmer.
    4. Add drained pasta, chopped parsley and toss. If needed add more cream/liquid.
    5. Serve immediately.
    Notes:
    • You can use any mushrooms that you like.
    • If you prefer making the recipe without alcohol, replace the wine with cream/stock.
    • You can use heavy cream or half & half.

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