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Easy Creamy Pasta

A classic Italian recipe, this creamy pasta with mushrooms is simple to make and delicious. It's good as the main entrée or a side dish. Fresh mushrooms are used in the recipe, although frozen mushrooms can also be used.  Perfect for a busy weeknight dinner. This recipe pairs perfectly with Garlic Bread and Cesar salad or Garden Salad. It serves about 6-8 people.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 372 kcal
Course: Main Course , Lunch
Cuisine: American

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 8- ounce containers of sliced mushrooms (white, cremini, or a mix)
  • 1 large onion , halved and thinly sliced
  • 4 garlic cloves , minced
  • 1 tablespoon paprika
  • ¼ teaspoon ground pepper
  • 2 teaspoons knorr chicken-flavored bouillon
  • 12 ounces whole-wheat spaghetti
  • ⅓ cup full-fat sour cream
  • 2 teaspoons red wine vinegar
  • ½ cup fresh cilantro or Italian parsley , chopped
  • ½ small bunch green onion , thinly sliced
  • ½ cup fresh shredded parmesan

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil. Add one tablespoon of salt, drizzle a little bit of extra virgin olive oil and the pasta and cook according to the directions on the package. Set aside 1-½ cups of the pasta cooking water before you drain the pasta.
  2. Meanwhile, heat 2 tablespoons of extra olive oil in a large wide pot over high heat. Add the mushrooms, toss well and saute for about 5 minutes over high heat, then turn down to medium heat as the mushrooms begin to develop some color and the water from them evaporates. Remove the mushrooms from the pan.   Heat the remaining 2 tablespoons of olive oil. Add the onions to the pan and toss well. Saute another 10 minutes until the onions are golden brown. Add the garlic and cook for another minute.
  3. Add the mushrooms to the pan and stir in the paprika, chicken bouillon, and ground black pepper. Reduce the heat to medium. Add the pasta, ¾ cup cooking water, sour cream, and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
  4. Add about half each of the cilantro, green onion, and shredded Parmesan cheese to the pasta and toss; taste and season with salt and pepper, if necessary. Divide among bowls and top with the remaining cilantro, green onion, and shredded Parmesan. Enjoy our Delicious Creamy Pasta with Mushrooms and Caramelized Onions. Enjoy!

Notes

  • How to Store & Re-Heat 
  • How to Store & Re-Heat 
  • To store: Allow any leftovers to cool completely before transferring them to an airtight container. Place the container in the refrigerator for 3-4 days.
  • To reheat: Warm it on the stovetop or use a microwave when reheating. If using the stovetop, add a splash of water or broth to a pan and gently heat the pasta over medium heat, stirring occasionally until heated.
  • If using a microwave, transfer a portion of the pasta to a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat in short intervals, stirring in between, until it reaches the desired temperature. Check the consistency and add a splash of water or sauce if needed. Remember to taste and adjust the seasoning if necessary before serving. 
  • If using a microwave, transfer a portion of the pasta to a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat in short intervals, stirring in between, until it reaches the desired temperature. Check the consistency and add a splash of water or sauce if needed. Remember to taste and adjust the seasoning if necessary before serving. 
  • Make-Ahead
  • Make-Ahead
  • This Creamy Pasta without the cheese can be prepared a day ahead and refrigerated, covered for up to 2 days. Reheat over a stovetop over medium heat until heated (adding a splash of water if needed). Add the grated cheese before serving. Alternatively, you can heat it in the microwave.
  • This Creamy Pasta without the cheese can be prepared a day ahead and refrigerated, covered for up to 2 days. Reheat over a stovetop over medium heat until heated (adding a splash of water if needed). Add the grated cheese before serving. Alternatively, you can heat it in the microwave.
  • To store: Allow any leftovers to cool completely before transferring them to an airtight container. Place the container in the refrigerator for 3-4 days.
  • To reheat: Warm it on the stovetop or use a microwave when reheating. If using the stovetop, add a splash of water or broth to a pan and gently heat the pasta over medium heat, stirring occasionally until heated.