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–+ servings

Mushroom Pasta Recipe

With a few simple steps and basic ingredients, you can create a restaurant quality creamy mushroom pasta right at home! Make this easy mushroom pasta for quick weeknight dinner or serve it on a special occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings : 2

INGREDIENTS
 

  • 0.5 lb/250g mushrooms (white button)
  • 4 oz/120g pasta (long or tubular pasta)
  • 3 tbsp butter
  • 2 tsp olive oil
  • 4 large garlic cloves
  • 1 small onion
  • 1 tbsp mixed Italian herbs
  • 4 tbsp crème fraîche
  • 1 tbsp worcestershire sauce
  • 1/4 cup parmesan cheese
  • salt and pepper (as needed)
  • fresh parsley (garnish)

INSTRUCTIONS
 

PREP

  • Clean and cut mushrooms into thick slices. Keep the stems separate
  • Mince 1/2 large or 1 small onion. Mince 4 large/6 small cloves of garlic

COOKING

  • Make a quick mushroom broth to cook the pasta, boil water with salt and mushroom stalks for 15 minutes. Taste and add salt as needed
  • On medium high flame, melt 1 tbsp butter with 1 tsp olive oil in a wide pan. Add mushrooms in a single layer and sear until browned on all sides. Add in batches if needed. Remove and set aside
  • Reduce flame to medium low and melt 2 tbsp butter with some olive oil. Sauté minced onions and garlic until translucent
  • Add 1 tbsp Worcestershire sauce to deglaze the pan. Add 1/2 cup mushroom broth, 1 tbsp mixed herbs, fried mushrooms, 1/2 tsp black pepper and simmer until the sauce has reduced to half
  • While the sauce is simmering, start cooking the pasta as per the package instructions
  • When the sauce has reduced, add crème fraîche or cream to the mushrooms and mix well. Switch off the flame and add the grated parmesan cheese
  • Add the cooked pasta, fresh parsley and mix well to combine. Add some pasta water if the sauce is too thick
  • Serve and garnish with some more parmesan cheese. Enjoy!

NOTES

TIPS
  • Cook mushrooms in a single layer on medium high flame to get perfectly golden mushrooms. If mushrooms are crowded, they release too much water and turn mushy
  • Giving mushrooms a quick rinse is perfectly fine as long as they are dried immediately
  • Cook the sauce on low flame to incorporate the flavors well
  • Taste and adjust sauce to your liking before adding the pasta
  • Meal prep the sauce and refrigerate upto 3 days. Add in pasta when ready to serve
 
SUBSTITUTES
  • Worcestershire sauce: 2 tsp soy sauce + 1/2 tsp sugar
  • Italian herbs: Use thyme, rosemary, oregano, marjoram or a mix of everything
  • Parmesan cheese: Sub with preferred cheese
  • Crème fraîche: Use sour cream, cream cheese, heavy cream or fresh cream
  • Fresh onion or garlic: Use 1 tbsp onion powder and 2 tsp garlic powder

NUTRITION (per serving)

Calories: 519kcalCarbohydrates: 45.5gProtein: 16.8gFat: 31.2gSaturated Fat: 16.7gCholesterol: 107mgSodium: 428mgPotassium: 233mgFiber: 2.4gSugar: 3.1gCalcium: 186mgIron: 3mg
Nutrition Disclaimer
Nutrition Facts
Mushroom Pasta Recipe
Amount per Serving
Calories
519
% Daily Value*
Fat
 
31.2
g
48
%
Saturated Fat
 
16.7
g
104
%
Cholesterol
 
107
mg
36
%
Sodium
 
428
mg
19
%
Potassium
 
233
mg
7
%
Carbohydrates
 
45.5
g
15
%
Fiber
 
2.4
g
10
%
Sugar
 
3.1
g
3
%
Protein
 
16.8
g
34
%
Calcium
 
186
mg
19
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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