Pasta with mushroom cream sauce
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
South American, American
Pasta with mushroom cream sauce
Description
Pasta with mushroom cream sauce features sautéed portabella mushrooms gently browned in butter, providing a deep umami base. Garlic adds aromatic depth before the addition of white wine, which helps deglaze the pan and infuses the sauce with subtle acidity. Heavy cream is stirred in and simmered, thickening the mixture into a velvety consistency that coats the pasta beautifully. Fresh parsley chopped into the sauce adds a touch of brightness and color.
The finished dish balances the softness of the pasta with the tender yet slightly firm mushrooms, enriched by the creamy, flavorful sauce. It can be served as a main course or a side, and grated Parmesan enhances the savory profile, complementing the mild sweetness of the cream and mushrooms.
A useful tip is to add a little of the pasta cooking water to the sauce before mixing it with the pasta to help achieve a silkier texture that clings well to the noodles. Adjust salt and pepper according to taste to round out the flavors.
Ingredients
- 4 tbs butter
- 1 ½ lbs portabella mushroom cleaned and sliced, baby or white mushrooms
- 6 garlic minced, cloves
- 1 cup heavy cream
- 1 cup white wine
- 4 tbs parsley finely chopped
- salt to taste
- black pepper to taste
- 400 to 500 grams pasta cooked according to package instructions or personal preference, of your choice
To serve:
- Parmesan Cheese
Instructions
- Melt the butter over medium heat in large sauté pan, add the mushrooms and a pinch of salt. Cook for about 15 minutes, stirring occasionally. The mushrooms will release liquid/moisture during this time, and once it starts to evaporate, they will start to brown nicely.
- In the meantime, start heating a large pot of water with salt to boil the pasta.
- Once the mushrooms start to brown, add the minced garlic and cook for 2-3 minutes.
- Add the white wine and cook for another 5 minutes.
- Depending on the cooking time for the pasta you will probably want to start cooking the pasta at around the same time as you add the white wine to the sauce.
- Add the cream, reduce to a low heat and cook for about 5 minutes.
- Mix the cooked pastas and chopped parsley with the mushroom sauce. Add salt and pepper to taste.
- Can be served as is or with grated parmesan cheese.
Notes
- Adding about 1/4 cup of pasta cooking water to the mushroom sauce can improve its texture and help it cling better to the pasta.
User Reviews
Overall Rating
5
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