Gemelli Pasta with Creamy Mushroom Sauce Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
571 kcal
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Course
Main Course
Gemelli Pasta with Creamy Mushroom Sauce Recipe
Description
The recipe starts by boiling salted water for gemelli pasta, which is cooked al dente and drained, reserving some cooking water. Meanwhile, a mix of cremini and wild mushrooms are sliced and sautéed in butter with garlic and fresh rosemary and thyme. Salt helps the mushrooms release moisture, which is cooked down to concentrate flavor.
Cooking sherry and fresh herbs are added to deepen the sauce's aroma and complexity, simmered until the liquid reduces. Heavy cream and grated Parmesan cheese stir in next, melting into the sauce to create a rich and creamy coating for the pasta. Adding reserved pasta water adjusts the sauce consistency as needed to ensure the pasta is evenly enrobed.
This pasta works well as a main course for a dinner with its creamy mushroom richness. Leftovers keep well refrigerated for several days and can be reheated gently to preserve texture and flavor. The recipe suggests substitutes like cavatelli or fusilli if gemelli is not available.
Ingredients
- 16 ounces gemelli pasta
- 2 tablespoons butter
- 16 ounces cremini mushrooms sliced
- 10 ounces wild mushrooms sliced, or shiitake
- 3-4 cloves garlic minced
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon thyme fresh leaves
- 1/3 cup cooking sherry
- 1 cup heavy cream
- 1 cup Parmesan Cheese grated
- salt
- black pepper
Instructions
- Set a large pot of salted water over high heat and bring to a boil. Once the water is boiling, cook the gemelli pasta according to package instructions. Drain reserving 1 cup of pasta water for later use.
- Meanwhile slice all the mushrooms into thin slices. Then chop the garlic, rosemary, and thyme.
- Set a large sauté pan over medium heat. Add the butter, mushrooms, and garlic. Add a good sprinkling of salt to the mushrooms. Stir and sauté the mushrooms until they release their juices, 5-6 minutes.
- Add in the cooking sherry and fresh herbs. Stir well and simmer another 3-5 minutes, until most of the moisture has cooked down.
- Stir in the heavy cream and Parmesan cheese. Once the cheese has melted into the sauce, place the drained pasta into the sauté pan. Stir to coat the pasta with the mushroom sauce. Add ½ - 1 cup of the reserved pasta water to the pan to loosen the sauce.
- Once the pasta is well coated and the sauce has tightened a little, taste, then salt and pepper as needed.
- Serve warm with an extra sprinkling of Parmesan cheese.
Notes
- If gemelli pasta isn't available, substitute with cavatelli or fusilli for similar texture.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat leftovers in short bursts in the microwave to maintain sauce creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Serving | 1.25c | |
| Calories | 571kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 318mg | 13% |
| Potassium | 728mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 255mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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