Creamy Mushroom Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
405 kcal
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Course
Main Course
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Cuisine
American
Creamy Mushroom Pasta
Description
This recipe starts by cooking pasta until slightly underdone, preserving firmness. Mushrooms are sautéed in olive oil with black pepper until soft and browned, then combined with garlic to release aroma. A roux forms when additional olive oil and flour are cooked together, then milk is slowly added and simmered to thicken into a creamy sauce.
The pasta is tossed into the sauce along with mushrooms and freshly chopped parsley, with reserved pasta water added to adjust the consistency. Serving with grated parmesan cheese adds a slightly nutty finish. The dish is simple in technique but highlights the creamy texture and savory earthiness of mushrooms paired with tender pasta.
Leftovers can be refrigerated for several days and reheated gently to preserve the sauce’s creaminess. The recipe allows substitution of butter for olive oil or plant-based milks for a variation in flavor or diet preferences.
Ingredients
- 8 ounces spaghetti or pasta of choice
- 4 tablespoons olive oil divided
- 16 ounces mushrooms sliced
- ½ teaspoon black pepper
- 3 garlic minced, cloves
- 2 tablespoons all-purpose flour
- 1 cup milk 2%
- 2 tablespoons parsley chopped
- Parmesan Cheese for serving, grated
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well and save 1 cup of pasta water.
- Heat a large skillet over medium heat, add 2 tablespoons olive oil, then add the mushrooms and black pepper, and cook until golden brown and softened, about 5-10 minutes. Add the garlic and cook with the mushrooms until fragrant, about 1-2 minutes. Set aside.
- In the same skillet used to cook the mushrooms, add the remaining olive oil over medium heat, add the flour and stir to combine. Slowly pour the milk on top, whisking to combine. Lower the heat and simmer until the mixture thickens.
- Add the cooked pasta on top, along with the mushrooms, fresh parsley and as much of the pasta water as you’d like. Toss to combine.
- Serve immediately with parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container; they keep well in the fridge for 4-5 days.
- Butter can be swapped for olive oil for a richer flavor if desired.
- Plant-based milk can be used in place of dairy milk to modify the recipe for dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 39mg | 2% |
| Potassium | 602mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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