This creamy mushroom pasta with olives is quick, insanely delicious and will become a favourite. A luscious, creamy parmesan filled sauce flavoured with herbs, garlic and mushrooms.
Creamy Mushroom Pasta with olives
Hi! I am writing up this SUPER requested recipe that I posted on instagram! I should know better than to not have a recipe ready to go but sometimes I just post my dinner and don't think it through! This is a spin on my original creamy mushroom sauce recipe. I am olive obsessed and I had a jar sitting in my fridge when I went to make this sauce and I really think they go with anything.
It really is such a quick and delicious dinner that comes together really quickly, just take your time browning the mushrooms! Honestly what is better than a cream and parmesan sauce?! Want to try some other creamy sauces? Check out my creamy roast garlic and lemon pasta sauce or my creamy nduja pasta sauce.
Main ingredients for this creamy mushroom pasta
Mushrooms - Obviously! Fun fact (or not!) I am such a late adopter of mushrooms, I've really only started liking them in the last few years! I like using swiss brown mushrooms for this recipe.
Wine - I usually use a sauvignon blanc or a pinot gris but use whatever you want. It doesn't have to be anything fancy.
Herbs - Please use fresh! You can't replicate the same flavour with dried herbs. I love using a mixture of sage and thyme in this recipe.
Parmesan - It's best to use a high quality parmesan if you can as it adds a lot of flavour when you use it this way in a sauce. It needs to be really finely grated so it melts into the sauce easily. Ideally with a microplane.
Cream - double cream is best so the sauce thickens well.
Olives - I like to use Kalamata olives but honestly use any olives you personally love!
Tips for the best creamy mushroom sauce
- Let the mushrooms brown on their own! There is nothing worse than soggy wet mushrooms so I really take the time to get them golden. If that means doing them in a couple of batches or in a couple of pans so be it! You can't overcrowd them. When you put them in the pan, toss them in the oil and butter then leave them alone to brown, turning once when golden.
- Turn the heat down once you add the cream, you don't want it to be boiling.
- Add the parmesan in a few lots, letting it melt between each addition.
- Before you drain your pasta reserve a good cup of pasta water. Better still just transfer your pasta straight into the sauce with a spider tool then the water will just be left in the pot for you to use as you need.
Why pasta water is your best friend!
You'll hear me harp on about the magic that is pasta water in 99% of my recipes. It really is a key ingredient in every sauce I make. The starch left behind in the water acts as a thickening agent and helps sauces cling to the pasta. I couldn't make a sauce without it. I never EVER drain my pasta in a colander, I always transfer it directly to the sauce using a spider strainer. That way the pasta pot full of water is left there for you to ladle in as you need. if you have seen my reels on instagram you'll notice my sauces are SAUCY. Pasta soaks up liquid so quickly so I add enough pasta water to make it quite liquidy. By the time I serve into bowls and take to the table it hasn't dried up. You'll get to know what the right consistency is with some practice, you can't go wrong though I promise!
What pasta shape is best for this sauce?
I have used my homemade orecchiette because if you know me at all you'll know it is my favourite! If you want to make a slightly easier shape give my hand rolled gnocchi sardi a try. It will work with absolutely any shape though, dried or fresh.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!Print