Creamy Mushroom Pasta
This is a solid weeknight pasta that comes together in about 30 minutes with mushrooms doing most of the heavy lifting for flavor. The combination of cremini and shiitake gives you more depth than just using one type.
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Ingredients
Ingredients (~6 servings)
- 3 Tbsp olive oil
- 4 garlic cloves peeled and smashed
- 1 large shallot peeled and minced
- 4 sprigs fresh thyme
- 1 1/2 tsp red pepper flakes
- Salt to taste
- 12 oz cremini mushrooms sliced
- 12 oz shiitake mushrooms sliced
- Juice of 1 lemon
- 3 Tbsp unsalted butter
- 3/4 cup heavy cream
- 1 1/2 cups pasta water
- 4 oz Grana Padano finely grated, plus more for garnish
- 1 1/2 lbs pasta of choice
Instructions
- Heat olive oil in a medium skillet over medium heat.
- Add garlic, shallot, thyme, red pepper flakes, and salt. Cook briefly.
- Add mushrooms and cook 3 minutes until softened and browned.
- Squeeze lemon juice over mushrooms and remove garlic cloves.
- Meanwhile, boil salted water and cook pasta 1 minute less than package directions.
- Reserve 1 1/2 cups pasta water before draining.
- Return drained pasta to pot with butter, cream, 1 cup pasta water, and Grana Padano.
- Toss and cook over medium heat 2 minutes until sauce thickens and coats pasta.
- Add more pasta water if needed to reach creamy consistency.
- Fold in mushroom mixture and adjust salt.
- Serve immediately with parsley and extra Grana Padano.
Tried this recipe?Leave a comment below & let me know!