Mushroom Pasta in Creamy parmesan sauce

Ingredients

• 250 gpasta, such as spaghetti
• 300 gbutton mushrooms or baby bella mushrooms
• 1 tablespoonolive oil
• 1½ tablespoonsbutter
• 1 tablespoongarlic, minced
• 60 ml (¼ cup)white wine
• 240 ml (1 cup)double cream
• about 100 g (1 cup)Parmesan, grated or shredded
• ½ teaspoonDijon mustard
• 1 teaspoonItalian seasoning
• to tastesalt and pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pan of salted water to the boil. Add the pasta and cook until al dente, following the packet timing. Drain, reserving some pasta water for later.

2. 2

   Brown the mushrooms

   Heat the olive oil in a frying pan and arrange the sliced mushrooms in a single layer. Leave them undisturbed for 3–4 minutes, then turn and cook until both sides are nicely browned. Remove from the pan and set aside.

3. 3

   Fry the garlic

   Add the butter and olive oil to the same pan. Once the butter has melted, stir in the minced garlic and cook for 30 seconds, until fragrant and no longer raw-smelling.

4. 4

   Reduce the wine

   Pour in the wine and let it simmer until reduced to almost half its original quantity.

5. 5

   Make the sauce

   Lower the heat, then add the cream, Italian seasoning, Dijon mustard, salt, pepper and Parmesan. Mix well.

6. 6

   Toss everything

   Add the cooked pasta and browned mushrooms to the pan and toss well. Reduce the heat and stir occasionally for 2–3 minutes, until the sauce thickens and coats the pasta.

7. 7

   Adjust the sauce

   If the sauce seems too thick, add 80 ml (⅓ cup) of the reserved pasta water and toss well.

8. 8

   Serve the pasta

   Serve with a sprinkle of parsley and more shredded Parmesan.

What is creamy mushroom pasta?

Mushroom pasta is a familiar Italian-inspired combination of pasta, mushrooms and a savoury sauce. This version brings them together with cream, Parmesan, garlic and a little white wine.

The method builds flavour by browning the mushrooms separately before adding them back to the sauce. That gives the finished dish distinct mushroom pieces and a creamy coating rather than a pan of softened ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 588 calories, 19g protein, 50g carbs, 34g fat.

The pasta supplies most of the carbohydrates, while the cream, butter and olive oil account for much of the fat. Parmesan contributes protein and additional fat, with smaller amounts of protein from the pasta and mushrooms. Pair a serving with a green salad or vegetables to add freshness and balance the plate.

Choosing the ingredients

Mushrooms: Button mushrooms or baby bella mushrooms both work here. Slice them evenly so they brown at a similar pace.

Pasta: Spaghetti is suggested, but another pasta shape can be used. Keep it al dente, as it will spend a few minutes in the sauce.

Parmesan: Finely grated or shredded cheese melts more readily into the cream. Add it over low heat and stir until the sauce is smooth.

Getting a good sear

Dry mushrooms: Brush or wipe off any dirt rather than soaking them, then slice. Excess surface moisture can make them steam instead of brown.

Room to brown: Keep the slices in a single layer and leave them untouched for the first 3–4 minutes. If your pan is small, cook them in batches so they have enough contact with the hot surface.

Building the sauce

Wine: Let it reduce to nearly half before adding the cream; this concentrates its flavour and keeps the sauce from tasting sharply of wine.

Gentle heat: Lower the heat before adding the cream and Parmesan. A steady, gentle temperature helps the cheese melt into the sauce without making it grainy.

Checking the finish

Pasta: Aim for al dente when draining, since the strands will continue cooking as they are tossed in the pan.

Sauce: Stir for 2–3 minutes until it clings to the pasta. If it gets too thick, loosen it with reserved pasta water a little at a time; the recipe gives 80 ml as an adjustment.

Timing the components

Pasta water: Start heating the water while you prepare the mushrooms so the pasta can cook as the sauce comes together.

Final toss: Have the mushrooms and drained pasta ready before making the sauce. This makes it easier to combine everything while the pasta is hot.

Serving ideas

Finish the pasta with parsley and extra Parmesan, as suggested in the method. Serve it straight away while the sauce is warm and coats the strands.

A crisp green salad or simply dressed vegetables make a fresh contrast to the rich sauce. Crusty bread is another option for catching any sauce left on the plate.

Recipe notes & tips

• Reserve pasta water before draining, as it is difficult to replace once poured away.
• Slice the mushrooms evenly so they brown at a similar rate.
• Avoid stirring the mushrooms during their first 3–4 minutes in the pan.
• Keep the heat low when mixing Parmesan into the cream.
• Add reserved pasta water gradually if the sauce needs loosening.

Variations

• Change the pasta: Use another pasta shape in place of spaghetti.
• Choose the mushrooms: Swap button mushrooms for baby bella mushrooms.
• Add parsley: Sprinkle it over the finished pasta as suggested in the method.
• Use extra Parmesan: Add more at the table for a stronger cheesy finish.

Common mistakes to avoid

• Crowding the pan: The mushrooms may steam rather than brown; cook them in a single layer or in batches.
• Moving the mushrooms too soon: Leave them alone for 3–4 minutes before turning so they can colour.
• Skipping the wine reduction: Let it reduce to nearly half before adding the cream.
• Using high heat for the cheese: Lower the heat before stirring in the cream and Parmesan.
• Over-thick sauce: Toss in some reserved pasta water to loosen it.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan, stirring in a splash of water or milk to loosen the sauce; avoid boiling it.

Frequently asked questions