Description
A creamy and decadent pasta dish with rich mushrooms, fresh herbs, and a splash of white wine. This dish combines the earthy flavors of mushrooms with a silky sauce, making it the perfect comforting meal. The addition of lemon zest and parmesan adds a zesty touch to this indulgent pasta.
Ingredients
For the Pasta:
- 200 grams dried pasta (or 300 grams fresh pasta)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 300 grams mushrooms, sliced (cremini or white button mushrooms work well)
- 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
- Zest from 1 lemon (for serving)
- 50 grams parmesan, very finely grated
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 cup heaped kalamata olives (optional)
- Salt, to taste
Instructions
-
Cook the Pasta:
Begin by cooking the pasta in a pot of well-salted water. Be sure to reserve a cup of pasta water before draining the pasta. -
Sauté the Mushrooms:
Heat the olive oil and butter in a large frying pan over medium-high heat. Add the sliced mushrooms and toss them in the oil and butter. Leave them alone to brown for 5-7 minutes, turning once or twice. -
Add Garlic and Herbs:
Reduce the heat slightly, then add the garlic, fresh thyme, and rosemary. Cook for about a minute, being careful not to let the garlic brown. Season with a pinch of salt. -
Deglaze the Pan:
Add the white wine to the pan and let it bubble for about 3 minutes, allowing the wine to reduce slightly. -
Make the Cream Sauce:
Add the cream and mix it into the mushrooms. Keep the heat at a gentle simmer, not letting it boil. Move the mushrooms to one side of the pan and add the parmesan in 2-3 separate additions, stirring to melt it into the sauce each time. -
Add Lemon and Season:
Stir in the lemon juice and black pepper. Let the sauce simmer gently for 2-3 minutes until it thickens slightly. The sauce should remain quite saucy as the pasta will absorb some of it. -
Combine with Pasta:
Add the cooked pasta to the sauce along with the kalamata olives (if using). Let it bubble away gently for another minute or so, stirring to combine. -
Adjust the Sauce:
If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it up. Stir in the chopped parsley and serve immediately. -
Finish the Dish:
Top the pasta with additional parmesan, a sprinkle of lemon zest, and freshly cracked pepper. Serve hot.
Notes
- Mushrooms: You can use cremini, white button, portobello, or any mushroom variety you prefer. Don’t slice them too thin; they’ll shrink down when cooked.
- Pasta: Under-cook the pasta by about a minute so it can gently cook in the sauce at the end.
- Sauce: The sauce should appear quite saucy while cooking, as cream thickens significantly once off the heat.
- Olives: If using olives, rinse them first to remove the briny liquid, especially if using Kalamata olives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy mushroom pasta, pasta with cream sauce, homemade pasta, mushroom pasta, creamy pasta recipe, vegetarian pasta dish