Mushrooms & Parmesan
Creamy mushroom pasta
Give the mushrooms a little time to brown and they'll add plenty of flavor to this creamy pasta. Before you drain the pasta, save a mug of cooking water. It's handy for loosening the sauce at the end.
INGREDIENTS & METHOD
Creamy mushroom pasta
This recipe starts at four servings. Change the number to adjust quantities, but check your pan size and allow for a different cooking time.
Serves 4 · About 30 min (estimate)
Ingredients
Method
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Before you start
You'll need: A large pot for the pasta · A large skillet · A mug for saving pasta water
- Slice the mushrooms to a similar thickness and give them room to brown before the cream goes in.
- Save some pasta water before draining. Add it a little at a time to help the sauce coat the pasta.
- Grate the Parmesan so it melts into the warm sauce. Taste before adding salt; the cheese already brings some.
Get the mushrooms golden
Give them room in the pan and don’t stir too soon. Let the edges brown, working in batches if the pan is crowded.
A simple cream sauce
Lower the heat, stir in the garlic, then add the cream. Keep it at a gentle simmer while you get the pasta ready.
Bring it together
Toss the pasta and Parmesan into the sauce. Add the saved pasta water a splash at a time, stopping when the sauce coats the pasta without looking dry.
Swaps and a few things to watch for
Swaps
- Use the pasta shape you have. Ribbons work well, and shells hold some of the sauce inside.
- Button or cremini mushrooms both work. Use a mix if you have one.
- If you're a little short of cream, top it up with a splash of milk. The sauce will be thinner.
If you need to adjust things
If the sauce feels tight, add reserved pasta water a splash at a time while tossing. If the mushrooms are releasing liquid, give them room and let that moisture cook off before adding the cream.
What to serve with it
Add a green salad or some roasted vegetables. For a meat-free version, choose a Parmesan-style cheese made with vegetarian rennet.
Storing leftovers
Refrigerate leftovers within two hours (one hour above 90°F), in shallow containers at 40°F or below. Use within 3–4 days, reheating to 165°F and adding a little water to loosen the sauce.
FoodSafety.gov leftover guidanceFor 20 dinners with menus and grocery lists, look inside the $19 dinner guide.
