Creamy Mushroom-Fontina Pasta
User Reviews
4.4
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
738 kcal
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Course
Main Course
Creamy Mushroom-Fontina Pasta
Description
Creamy Mushroom-Fontina Pasta features cooked pasta tossed with a sauce made from cremini mushrooms sautéed separately in butter, combined with tender shallots, and deglazed with dry white wine. The sauce thickens as the wine reduces and reserved pasta water is added, then enriched by slowly melting diced fontina cheese. Fresh parsley adds herbal brightness to the rich, silky coating on the mafalda pasta. This method ensures the mushrooms hold their shape and texture, creating a satisfying mouthfeel and balanced flavor.
The dish is warm and creamy with savory mushroom depth, complemented by the mellow dairy of fontina and the gentle sweetness of shallots. The combination of butter and wine gives a nuanced sauce base without overpowering the main ingredients.
Creamy Mushroom-Fontina Pasta can be served immediately as a main course or alongside a simple green salad. Seasoning with salt and freshly ground black pepper adjusts the final taste to preference, enhancing the layered flavors of the sauce.
Ingredients
- 10 ounces pasta I used mafalda, dried, wide
- ½ cup butter divided, unsalted
- 20 ounces cremini mushrooms sliced
- ½ cup shallot about 2 large shallots, finely chopped
- ⅓ cup white wine dry
- 1 teaspoon salt
- 8 ounces fontina cheese diced small
- ½ cup parsley chopped
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Cook the pasta until al dente, according to the package directions. Drain and reserve ¾ cup of the cooking water.
- Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Sauté half of the mushrooms, stirring occasionally, for 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and the remaining mushrooms, transferring them to the plate with the rest of the mushrooms.
- Add the shallots to skillet and cook until tender, about 5 minutes. Add the mushrooms back to the skillet, along with the wine; cook until the wine is reduced by half, about 3 minutes. Add the reserved cooking liquid and bring to a boil. Stir in the remaining 4 tablespoons butter and season with 1 teaspoon salt.
- Reduce the heat to low and add the cooked pasta, cheese and parsley, tossing with the sauce until the pasta is coated and the cheese starts melting. Season with salt and pepper to taste. Serve immediately.
Notes
- Nutritional information is for one serving and can be adjusted based on portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 738 kcal
% Daily Value*
| Calories | 738kcal | 37% |
| Carbohydrates | 61g | 20% |
| Protein | 27g | 54% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 126mg | 42% |
| Sodium | 1063mg | 44% |
| Potassium | 885mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1860IU | 37% |
| Vitamin C | 10mg | 11% |
| Calcium | 369mg | 37% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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