Description
This creamy mushroom pasta is a rich and flavorful dish featuring sautéed mushrooms, fresh herbs, and a velvety sauce made with cream, white wine, and parmesan. Perfect for a comforting meal, it’s simple yet indulgent with the added zest of lemon and optional kalamata olives for a briny twist.
Ingredients
Scale
- 200 grams dried pasta (or 300 grams fresh)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 300 grams mushrooms, sliced (cremini, white button, or portobellos)
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1/2 cup white wine
- 3/4 cup cream
- 1 teaspoon black pepper
- 1 tablespoon fresh lemon juice (plus zest for serving)
- 50 grams parmesan, very finely grated
- 1/2 cup flat leaf parsley, finely chopped
- 1/2 cup kalamata olives (optional)
- Salt, to taste
Instructions
-
Cook the Pasta:
- Boil the pasta in a pot of well-salted water. Reserve a cup of pasta water before draining.
-
Cook the Mushrooms:
- Heat olive oil and butter in a large frying pan over medium-high heat.
- Add the sliced mushrooms, toss them in the oil and butter, then leave them to brown (about 5–7 minutes), turning once or twice.
-
Add Garlic & Herbs:
- Reduce the heat slightly, then add the garlic, thyme, and rosemary. Cook for about 1 minute, but do not let the garlic brown. Season with a pinch of salt.
-
Add Wine:
- Pour in the white wine and let it bubble for 3 minutes, or until slightly reduced.
-
Make the Cream Sauce:
- Add the cream to the pan, mixing well. Keep the sauce at a gentle simmer, not allowing it to boil.
- Move the mushrooms to one side of the pan and add the parmesan in 2–3 separate additions, mixing after each to allow it to melt smoothly.
-
Add Lemon & Pepper:
- Stir in the lemon juice and black pepper, whisking it quickly to combine. Let the sauce simmer for 2–3 minutes, until it thickens slightly.
-
Combine with Pasta:
- Add the cooked pasta directly to the sauce, along with the optional olives, and let it gently bubble for 1 minute.
- If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
-
Finish & Serve:
- Toss the chopped parsley through the pasta.
- Serve topped with extra parmesan, lemon zest, and freshly cracked black pepper.
Notes
- Mushrooms: I use cremini mushrooms, but you can use white button or portobello mushrooms. Slice them thickly as they shrink when cooked.
- Pasta: Undercook the pasta by one minute so it can soak up the sauce without overcooking.
- Sauce: The sauce will appear very saucy initially, but it thickens significantly when off the heat. Always leave it slightly runny before adding the pasta.
- Olives: If using olives, rinse them to remove the briny liquid, especially if you’re using kalamata olives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Keywords: creamy pasta, mushroom pasta, garlic pasta, comfort food, fresh herbs, creamy sauce, lemon zest, parmesan, kalamata olives, vegetarian pasta