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Creamy Portobello mushroom pasta recipe

Creamy Portobello mushroom pasta recipe


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  • Recipes
  • Ingredients
  • Pasta

Cook your favourite type of pasta with cream and mushrooms, a gorgeous dish to share with family or friends.

1 person made this

IngredientsServes: 4

  • 600g pasta, your choice
  • 2 tablespoons olive oil
  • 400g portobello mushrooms, washed and cut into pieces
  • 1 clove garlic, finely chopped
  • 300ml double cream
  • 1 pinch chopped fresh parsley
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Bring a large pot of water to the boil and cook pasta until al dente, about 8 to 10 minutes; drain and reserve.
  2. Meanwhile, heat oil in large pot over medium heat, then add the mushrooms. Add the garlic and simmer 5 minutes, then pour in the cream and stir well to mix. Add parsley, stir and season with salt and pepper to taste; mix together and simmer for 5 to 10 minutes.
  3. Add cooked pasta to mushroom mixture and stir together to mix and coat. Serve hot.

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Mushroom pasta – In 15 minutes

This creamy mushroom pasta dish is easy to make, ready in only 15 minutes and brings a creamy mushroom taste.
Mushrooms are now back in season and lately some of you have asked for more mushroom inspiration. I hope you’ll like this easy 15 minute Italian recipe underneath. Bon appetit!

This 15 minute pasta is so easy to make and you easily use leftover ingredients or other favorite seasonal vegetables. I love to make these very quick and easy pasta recipes for weekdays. Very often I also make this Creamy Pasta Penne recipe with pesto.

The recipe is finish after only 15 minutes – which makes this a perfect weeknight dish. In this Rigatoni Pasta I used portobello mushrooms of this season because they taste great right now. I also added lentils and fresh parsley. Feel free to add other good leftover ingredients and vegetables.

Last but not least – I want to thank you very much for all your inquiries and interest in my food recipes specially on Instagram. It means incredible much that you like the recipes and share you photos with me!

Mushroom pasta recipe – Updated version ↺
This recipe is actually an updated version of an earlier post – you might have seen before. I just made this pasta dish the other day with seasonal mushrooms and had some small changes to the ingredient list. I really hope you’ll like it!


MUSHROOM PASTA RECIPE

This Mushroom Pasta recipe will make even non-mushroom lovers a believer! We love it for every occasion – from busy weeknight dinners, to serving company, to a serving as a side to our favorite proteins honestly, we’ll take/or make up any excuse to indulge in this favorite way to devour mushrooms. This Mushroom Pasta is savory, garlicky, creamy but what set’s this Mushroom Pasta above the rest are 1) the caramelized mushrooms and 2) the glorious mushroom pasta sauce.

THE MUSHROOMS

First, let’s talk mushroom. It’s a sad day when your Mushroom Pasta translates to bland, squishy, lackluster mushrooms – but not this Mushroom Pasta recipe! This recipe is bursting with the tastiest mushrooms you ever sunk your teeth into. They’re sautéed in butter until caramelized and almost crispy, and only then are they seasoned with salt and pepper for an explosion of flavor. They are also reserved and added to the pasta at the end of cocking so they retain all their tasty flavor and texture.

THE MUSHROOM PASTA SAUCE

The Mushroom Pasta Sauce is made with my secret ingredient – mascarpone cheese which makes it SO easy and SO luxuriously creamy as it cradles every nook and cranny of pasta. Mascarpone melts like a dream because it’s somewhere in between butter and cream in texture. It is mild and slightly sweet so it doesn’t overpower the mushrooms, just enhances the sauce.

QUICK & EASY TO MAKE!

To make the creamy Mushroom Pasta, you’ll start by sautéing shallots and garlic, then simmer chicken broth with a splash of Dijon and kisses of dried thyme, dried rosemary, dried basil and paprika. Finally, mascarpone and Parmesans are stirred into the broth until it’s luxuriously creamy. Stir in you your favorite pasta and you have decadently creamy, rich, hearty, satisfying, Mushroom Pasta bursting with layers of flavor made with minimal effort.

VERSATILE

As delicious as this creamy Mushroom Pasta recipe is in its simplicity, it’s also fabulous with added proteins from Italian sausage and chicken to added veggies such as peas, asparagus, zucchini, artichokes, bell peppers etc. – add whatever suits your pantry, fridge or mood for your perfect Mushroom Pasta every time.


Creamy Garlic Herb Mushroom Spaghetti

Thank you for this awesome, yet simple dish. I came home after a 14 hour day and made this in no time. My family loved it! Thanks again.

Mushroom spaghetti with a creamy garlic herb sauce? Okay, this is capital L-O-V-E on so many levels.

I know – technically, this probably would have been a better fit for Meatless Monday. It’s a nice way to change up spaghetti and make it something a little more veg-friendly and, um, what’s the word? GAHHHHH?

But when we’re talking about butter and garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce all served up on steaming hot pasta – ♡♡♡ – let’s get real. That, my friends, does not need a Meatless Monday. In my world, that can happen any day of the week.

This is not a new conversation around here, but I always feel the need to let you guys know: I haven’t always been a mushroom lover.

Something happened to me a year or two into the food blogging game that made me go from a mushroom h8er 4 lyfe to a Professional Mushroom Eater. I’m, like, 900% sure that that something involved butter and garlic and white wine in a sizzling hot pan that also HAPPENED to contain a few mushrooms? But whatevs.

All that matters is that now I’m on the other side of the fence. I identify with the people of the world who put mushrooms in everything, from enchiladas to sandwiches to date night pasta with goat cheese –> come to think of it, that recipe looks suspiciously similar to this. MOVING ON THO.

Remember when I used bacon fat instead of butter for the sizzling pan of garlic and mushrooms? And then took an ultra close up picture of it for dramatic effect?

You guys. I’m going to derail the conversation for a minute because SAGE. I need to talk to you about Sage.

She’s doing so well! So, so well. It’s been just about a month (or more? sometimes it feels like we’ve had her forever) and every day we get to see a little more of her personality, which is, in two words, ULTIMATE NAPPER.

Her favorite activities, depending on the hour, are laying on the deck in the sun, laying on the deck in the shade, or laying on the deck in the half-sun-half-shade. Poor baby doesn’t know that we live in Minnesota, land of the 6 months of miserable winters during which time you absolutely cannot lay on the deck, much less stick one pinky toe into the world outside that patio door. But we’ll cross that bridge when we get there.

Okay, but as much as we love her, sometimes we just want the girl to play a little bit.

We put the peanut butter-filled Kong in front of her and she licks it half-heartedly for three seconds before just rolling over to get her belly rubbed. We get her riled up and running around on the furniture (omg please just ignore me) and she’ll run back and forth, like, two times before settling in – head on pillow, obviously – for her next nap. I throw her balls to fetch in the yard and she doesn’t have one tiny ounce of an idea about what to do with them. I honestly think she doesn’t know how to play.

Last night, we took her to the dog park (the one with the MUD PIT – and yes, you should be silently judging us right now) and she went straight up Wild Girl on us.

WILD. GIRL. One whole hour of Wild Girlness.

Just look at that Wild Girl.

I know this Sage essay – five paragraphs makes an essay, right? – has hardly anything to do with Creamy Garlic Herb Mushroom Spaghetti. I know, and yet.

What else would you really want to do after an hour with Wild Girl at the dog park than to:


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How to Make a Creamy Mushroom Sauce for Pasta

Like all delicious pasta recipes, the first step begins with garlic. You’re going to sauté minced garlic in a touch of butter, then add the button mushrooms to cook for a few minutes. Once the mushrooms start to shrink, it’s time to add the white wine to help the mushrooms become even more juicy and flavorful.

The next step is to add heavy cream and a quarter of a cup of what we like to consider an “X Factor” ingredient: Kettle & Fire Chicken Bone Broth. If you ask us, chicken bone broth is an easy, underrated, and healthy way to enhance the savory flavor of any cream-based pasta sauce.

As the sauce thickens, the last step is to melt in the parmesan cheese. Finally, you’re ready to toss in the pasta (cooked to al dente), garnish with parsley, and devour.


Ingredients

Mushroom Sauce

  • 1.5 tbsp dairy free butter
  • 4 Long Shallots (finely sliced)
  • 6 Garlic Cloves (finely sliced)
  • 1/2 tbsp Salt
  • 1 tbsp Thyme
  • 1 tbsp Rosemary
  • 1 tbsp olive oil (or truffle oil if you're feeling fancy)
  • 500g Chestnut Mushrooms (Sliced)
  • Pinch Pepper
  • Pinch Salt
  • 1 tbsp Dijon Mustard
  • 1/2 Lemon (Juice)
  • 250ml Soya Cream

Mushroom "Bacon" Bits

  • 2 Portobello Mushrooms (Sliced)
  • 1/2 tbsp dairy free butter
  • 1 tbsp olive oil
  • Pinch Salt
  • Pinch Pepper
  • 1.5 tbsp dijon mustard

The Body of the Dish

  • Enough cooked spaghetti for 4 people
  • Small handful Parsley
  • Chives (To Sprinkle & Serve)

Roasted vegetables make for a very nice compliment to this creamy pasta:

Salads balance out the heaviness of this creamy pasta. Serve one of these for a light addition to the meal:

A vegetable soup will also pair so well with the pasta.


Must-Try Portobello Mushroom Recipes

Portobello mushrooms can be used as a vegetarian main, a crowd-pleasing side dish and everything in between. Get our best recipes, from hearty burgers to creamy pastas, right here.

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A squeeze of lemon juice, a drizzle of olive oil and salty Parmigiano-Reggiano are all you need to dress up a combo of mushrooms, celery and fresh parsley.

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