Best Creamy Mushroom Pasta Sauce
This creamy mushroom pasta recipe is an easy, restaurant quality pasta made with golden mushrooms, garlic and a parmesan cream sauce. Ready in no time and so delicious you’ll make it on repeat!
Servings: 2 people
Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 1 tablespoon oil
- 1 tablespoon butter
- 300 grams mushrooms sliced, see notes
- 4 garlic cloves finely chopped
- 1 tablespoon fresh thyme leaves finely chopped
- 1 tablespoon fresh rosemary leave finely chopped
- ½ cup white wine I use sauvignon blanc or pinot gris
- ¾ cup cream
- 1 teaspoon black pepper
- 1 tablespoon fresh lemon juice plus the zest for serving
- 50 grams parmesan very finely grated, ideally with a microplane
- ½ cup flat leaf parsley finely chopped
- Salt to taste
Instructions
- Get your pasta cooking in a pot of well salted water. Reserve a cup of pasta water before draining incase you need it.
- Heat the olive oil and butter in a large fry pan over medium high heat.
- Add the mushrooms, toss them in the butter and oil then leave alone to brown 5 - 7 mins, turning once or twice.
- Turn the heat down slightly then add the garlic and herbs and cook for a minute or so but don't let the garlic brown. Season with a good pinch of salt.
- Add the wine and let it bubble for 3 mins or until slightly reduced.
- Add the cream, giving it a good mix. You don't want it to boil, it should just be at a nice gentle simmer the whole time.
- Move the mushrooms to one side of the pan and add the parmesan to the cream in 2 - 3 seperate lots, mixing in between each addition to let it melt.
- Add the lemon juice and black pepper and whisk in quickly. If you ever have problems with lemon curdling your sauces then add it in at the end with the pasta.
- Let it gently simmer for a 2 - 3 mins until it thickens slightly, you want it quite saucy as the pasta will thicken it up so don't let it bubble too long.
- Add your cooked pasta straight in and let it gently bubble away for a minute or so.
- Add a splash of pasta water if you need to loosen the sauce then toss the chopped parsley through and serve.
- Top with extra parmesan, lemon zest and lots of freshly cracked pepper.
- It might seem too saucy in the pan but pasta dried up QUICK. You want it on the saucier side in the pan so by the time you serve, it's perfect.
Video
Notes
Mushrooms - I use cremini (Swiss brown/baby bella) but anything works. Don’t slice them too thin and don’t worry if it looks like a lot, they shrink right down. The key is leaving them alone. Toss in the oil and butter, then let them sit so they can caramelize properly before turning.
Pasta - Use any shape you have and undercook by a minute so it can finish in the sauce without going soft. It should gently bubble away in the sauce at the end.
Sauce – The sauce should look slightly looser than you think in the pan. It will thicken as it sits and as the pasta absorbs it, so don’t reduce it too much.
Heat control - This sauce should never be aggressively boiling. A gentle simmer is all you need or the cream can split.