Creamy Mushroom Pasta
A quick and comforting creamy mushroom pasta that’s rich, flavorful, and ready in just 15 minutes. Packed with fiber-rich mushrooms and a touch of protein from parmesan, it’s perfect for weeknight dinners or meal prep. Silky, indulgent, and satisfying, this dish is an easy vegetarian option that feels indulgent yet wholesome.
Equipment
- 1 large pot (for pasta)
- 1 large frying pan or skillet
- 1 knife
- 1 chopping board
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 Measuring Spoons Set
- 1 Grater
Ingredients
- 300 g tagliatelle or fettuccine
- 3 tbsp unsalted butter
- 1 tbsp sunflower oil
- 1 small onion finely chopped
- 400 g chestnut mushrooms thickly sliced
- 3 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 180 ml strong chicken or vegetable stock
- 180 ml double heavy cream
- 50 g grated parmesan cheese
- Small bunch fresh curly parsley chopped (to serve)
- Extra black pepper and parmesan to serve
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil and add a generous pinch of salt. This will season the pasta as it cooks. Add 300 g of tagliatelle or fettuccine to the boiling water, stirring gently to prevent sticking. Cook according to the package instructions until the pasta is al dente—tender but still with a slight bite. Once cooked, reserve about 1 cup of the pasta cooking water, then drain the rest and set the pasta aside. This reserved water will help adjust the sauce consistency later.
- Heat the Fat Base: Place a large frying pan or skillet over medium heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of sunflower oil. Let the butter melt completely and combine with the oil to form a glossy, fragrant base. The oil prevents the butter from burning, ensuring the flavors stay rich and clean.
- Sauté the Onion: Add the finely chopped onion to the pan. Stir continuously for 2–3 minutes until the onions soften and become translucent. The goal is to release their natural sweetness without letting them brown too quickly. This step creates the aromatic foundation for your sauce.
- Add Remaining Butter: Toss in the remaining 2 tablespoons of butter. Allow it to melt gently while mixing with the onions. This adds extra creaminess and depth of flavor, making the sauce rich and velvety.
- Cook the Mushrooms and Garlic: Add 400 g of thickly sliced chestnut mushrooms and the minced garlic to the pan. Season with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. Stir frequently and cook for about 3 minutes until the mushrooms soften and release their earthy aroma. The garlic should become fragrant but not burn, while the mushrooms start to shrink slightly and develop a light golden color.
- Combine Stock and Cream: Pour in 180 ml of strong chicken or vegetable stock, followed by 180 ml of double (heavy) cream. Stir well to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3 minutes. During this time, the sauce should thicken slightly, creating a luscious, creamy coating for the pasta.
- Add Parmesan and Pasta: Add 50 g of grated parmesan cheese directly into the sauce and stir until it melts fully. Then, transfer the drained pasta into the pan. Using tongs, lift and fold the pasta into the sauce, ensuring every strand is evenly coated with the creamy mushroom mixture.
- Adjust Sauce Consistency: If the sauce feels too thick, gradually add splashes of the reserved pasta water. Stir gently until the sauce reaches your preferred consistency. This step ensures a smooth, glossy coating that clings perfectly to the pasta.
- Garnish and Serve: Divide the pasta between serving bowls. Sprinkle with finely chopped fresh curly parsley, extra black pepper, and more grated parmesan cheese if desired. The parsley adds freshness, color, and a subtle herbal note to complement the richness of the sauce.
- Enjoy Immediately: This dish is best enjoyed straight away while hot and creamy. Each bite delivers a satisfying combination of tender pasta, earthy mushrooms, and a silky, indulgent sauce. It’s an effortless weeknight meal that feels luxurious yet is simple to make.
Notes
- Best served fresh, as the creamy sauce is at its peak right after cooking.
- Reserve 1 cup of pasta cooking water to adjust sauce consistency if needed.
- Drain pasta just before it reaches al dente to avoid overcooking when combined with the sauce.
- Chestnut mushrooms are ideal for firm texture and nutty flavor, but cremini or button mushrooms work too.
- Adjust seasoning gradually, as stock and parmesan already add natural saltiness.
- Use freshly grated parmesan for a smoother, more silky sauce.
- Gentle cooking of onions and mushrooms ensures maximum flavor without burning.
- A splash of reserved pasta water at the end helps the sauce cling perfectly to the pasta.
