Mushroom Pasta

5 from 1 vote

This luxuriously creamy mushroom pasta comes together in 25 minutes. Quick and delicious meat free dinner.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American Italian

Keyword: mushroom pasta

Servings:

Cook the pasta in a pot of salted boiling water according to package instructions.
Meanwhile, melt the butter in a large frying pan and add the sliced mushrooms, fry them over medium high heat until golden, then season with salt, pepper sliced basil. Deglaze the pan with the white wine, bring the heat down to medium and let it simmer until the wine is reduced in volume. Add the heavy cream, Parmesan cheese and stir to combine allowing the cheese to melt into the sauce. Then add salt to taste.
Drain the pasta and reserve 125ml/1/2 cup of the pasta water. Add the pasta to the sauce and toss to combine, season with more salt, otherwise the pasta might taste a bit bland. If the dish is a bit dry, add a splash to boiling water to loosen it, then sprinkle with fresh chopped parsley. Serve with additional Parmesan cheese.

To get even more flavour from the mushrooms in this recipe, try out different varieties.

Fry the mushrooms until they are golden for the most intense flavour. The trick to doing it is maintaining relatively high heat during cooking. Also hold off the salt till the end since the salt encourages mushrooms to release liquid.

Add herbs to your sauce. Mushrooms soak up the flavours around them. I used fresh basil but if you want something more potent, thyme or rosemary will pair well with mushrooms.
For a lighter sauce, use light cream or half and half in place of heavy cream. The sauce will be thinner but will also have less calories. If you want to thicken the sauce, add a tablespoon of flour to the mushrooms before adding cream to thicken it.