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Creamy Mushroom Pasta

Creamy Mushroom Pasta

This Creamy Mushroom Pasta is cozy, hearty and delicious. The perfect comfort food!
5 from 1 vote
Course Main Course

Equipment

  • Dutch Oven

Ingredients
  

  • 1 Pound long pasta such as linguine, fettuccine, or spaghetti
  • 5 Tablespoons olive oil divided
  • 4 Tablespoons unsalted butter divided
  • 1 ½ Pounds mixed mushrooms such as shiitake, baby bella, or oyster, cleaned
  • 1 Shallot minced
  • 2 Cloves garlic minced
  • 3-4 Sprigs fresh thyme minced
  • ½ Cup white wine
  • ¾ Cup heavy cream
  • 1 Tablespoon grain mustard
  • Salt and pepper to taste
  • Fresh parsley roughly chopped
  • Pecorino Romano grated

Instructions
 

  • In a large dutch oven or skillet, heat 2 tablespoons of the olive oil and half of the butter over medium high. Add half of the mushrooms and cook, stirring occasionally, until golden brown. Season the mushrooms with salt and remove to a bowl. Repeat with the second half of the mushrooms and remove them to the same bowl.
  • Add 1 tablespoon of olive oil along with the shallots and cook until softened; 3 minutes. Add the garlic and thyme and cook for 1 more minute. Add the wine and stir, scraping up any brown bits from the skillet. Lower the heat to medium low and cook the wine down by half. Add the mushrooms back to the skillet.
  • Meanwhile, bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than package directions for al dente. Reserve a cup of pasta water and drain.
  • Add the pasta to the skillet along with the cream, mustard, and half of the reserved pasta water. Stir until a glossy sauce forms and the pasta is cooked to al dente adding more pasta water as needed; about 2 minutes. Season with salt and pepper to taste.
  • Serve right away with fresh parsley and cheese. Enjoy!
Keyword Italian, Pasta, Vegetarian
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