Creamy Mushroom Pasta (Easy Garlic & Parmesan Sauce)

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Creamy Mushroom Pasta (Easy Garlic & Parmesan Sauce)

This creamy mushroom pasta is made with golden mushrooms, garlic, white wine, parmesan and a rich, silky cream sauce. An easy and comforting dinner!

Prep Time5

Cook Time25

Course: Main Course

Cuisine: Italian

Servings: people

Author: Daen Lia

Ingredients

Mushroom pasta

200 g Swiss brown mushrooms sliced
100 g Shiitake mushrooms sliced
100 g Shimeji mushrooms trimmed
6 tbsp butter
2 tbsp olive oil
4 garlic cloves or 12 garlic confit cloves
1 shallot finely diced
1/2 cup white wine
1 cup heavy or thickened cream
250 g pasta
1/2 cup parmesan
salt and pepper
parsley finely chopped, to serve
1/2 lemon juiced, to serve

Instructions

Cook the pasta: Bring a large pot of heavily salted water to the boil. Cook the pasta according to the packet instructions, draining it 1 to 2 minutes before the suggested cooking time. Reserve 1 cup of pasta water before draining.
Cook the mushrooms: In a large frypan over medium heat, melt 50g of butter with the olive oil. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until beautifully golden and caramelised. If your pan is on the smaller side, cook the mushrooms in batches to avoid overcrowding.
Add the garlic and shallot: Reduce the heat slightly and add the remaining 50g of butter, garlic and shallot to the pan. Cook for 3 to 5 minutes, stirring occasionally, until the shallot is soft and translucent and the garlic is fragrant.
Make the sauce: Pour in the white wine and use a wooden spoon to scrape up any golden bits from the bottom of the pan. Simmer until the wine has reduced by roughly three quarters. Pour in the cream, season with salt and pepper and bring to a gentle simmer. Reduce the heat to low and cook for 5 minutes, or until the sauce has slightly thickened.
Combine the pasta and sauce: Add the drained pasta to the pan with the parmesan cheese and a splash of reserved pasta water. Toss everything together over a low heat until the pasta is coated in a beautifully silky and glossy sauce. Continue adding small amounts of pasta water as needed until you reach your desired consistency.
Serve: Divide the pasta between bowls and finish with a drizzle of olive oil and a generous sprinkling of parmesan cheese. Scatter over fresh herbs and finish with a squeeze of lemon juice, if using. Serve immediately.

Video

Notes

Mushrooms: I love using a combination of mushrooms for their different flavours and textures, but you can use any variety you like. Swiss brown, button or portobello mushrooms all work beautifully.
Don't overcrowd the pan: Mushrooms release quite a bit of moisture as they cook, so give them enough room to become beautifully golden rather than steam. Cook in batches if needed.
Garlic confit: If you have some of my garlic confit sitting in the fridge, you can replace the 4 fresh garlic cloves with 12 garlic confit cloves.
White wine: I recommend using a dry white wine such as sauvignon blanc or pinot grigio. You can replace it with vegetable stock and a squeeze of lemon juice if you prefer to cook without wine.
Parmesan: Freshly grated parmesan melts into the sauce much more smoothly than pre-grated cheese.
Pasta water: Always reserve some starchy pasta water before draining. Add it gradually until you have a silky sauce that clings to every piece of pasta. You may not need all of it.
Undercook the pasta slightly: The pasta will continue cooking when tossed through the sauce, so I recommend draining it 1 to 2 minutes early.
Finish with lemon: A squeeze of fresh lemon juice helps balance the richness of the cream and butter.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat in a pan over a low heat with a splash of water, milk or cream to loosen the sauce.
Freezing: I don't recommend freezing this pasta as the cream sauce can separate when thawed.

Nutrition