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Creamy Mushroom Pasta Recipe

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This creamy mushroom pasta recipe features tender tagliatelle smothered in a rich, flavorful sauce made with chestnut mushrooms, garlic, onion, and a luxurious blend of chicken stock, double cream, and parmesan cheese. Ready in just 15 minutes, this comforting dish is perfect for a quick weeknight dinner or a satisfying meal any day.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Pasta

  • 300 g (10.5 oz) tagliatelle or fettuccine (thin egg fettucine recommended)

Sauce

  • 3 tbsp (45g) unsalted butter
  • 1 tbsp sunflower oil
  • 1 small onion, peeled and finely chopped
  • 400 g (14 oz) chestnut mushrooms, thickly sliced
  • 3 cloves garlic, peeled and minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 180 ml (3/4 cup) strong chicken stock
  • 180 ml (3/4 cup) double (heavy) cream
  • 50 g (1/2 cup) grated parmesan cheese (vegetarian Italian-style hard cheese for vegetarian version)
  • Small bunch fresh curly parsley, finely chopped
  • Black pepper, for garnish
  • Additional grated parmesan, for garnish

Instructions

  1. Cook Pasta: Prepare the tagliatelle or fettuccine according to the package instructions until al dente. Drain the pasta, saving 1 cup of the cooking water for later use in the sauce.
  2. Heat Butter and Oil: While pasta cooks, place 1 tablespoon of unsalted butter and 1 tablespoon of sunflower oil in a frying pan over medium heat and allow the butter to melt.
  3. Sauté Onions: Add the finely chopped onion to the pan. Cook for 2-3 minutes, stirring frequently, until the onions soften but are not browned.
  4. Add More Butter: Add the remaining 2 tablespoons of butter to the pan with the onions and melt it fully to enrich the base of the sauce.
  5. Cook Mushrooms and Garlic: Stir in the sliced chestnut mushrooms, minced garlic, salt, and pepper. Cook for 3 minutes, stirring often, until the mushrooms are lightly softened and fragrant.
  6. Add Liquids and Simmer: Pour in the strong chicken stock and double cream, then bring the mixture to a boil. Reduce heat and simmer gently for 3 minutes until the sauce thickens slightly.
  7. Toss Pasta in Sauce: Add the drained pasta directly to the pan with the mushroom sauce. Sprinkle the grated parmesan cheese over the top.
  8. Combine Thoroughly: Use tongs to lift and drop the pasta in the sauce, ensuring each strand is fully coated and the cheese melts into the sauce.
  9. Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta cooking water in small splashes until the desired consistency is reached.
  10. Serve and Garnish: Divide the creamy mushroom pasta between bowls. Sprinkle with chopped curly parsley, a fresh grind of black pepper, and additional grated parmesan cheese for garnish.

Notes

  • For a vegetarian version, use vegetable stock and vegetarian-friendly parmesan cheese.
  • The reserved pasta water helps adjust sauce thickness and adds starch for better sauce adhesion.
  • Chestnut mushrooms provide a meaty texture and robust flavor, but cremini or button mushrooms can be substituted.
  • Double (heavy) cream contributes to the sauce’s richness; for a lighter dish, substitute with half-and-half or creme fraiche.
  • Fresh parsley adds brightness—flat-leaf parsley is a good alternative if curly parsley is unavailable.

Find it online: https://cheftinaskitchen.com/creamy-mushroom-pasta-recipe/