Spicy Creamy Mushroom Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
503 kcal
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Course
Main Course
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Cuisine
Italian
Spicy Creamy Mushroom Pasta
Description
This pasta recipe starts by browning cremini mushrooms in olive oil and seasoning with salt before setting them aside. Garlic is then sautéed gently, followed by the addition of chili paste and tomato paste to create a spiced, savory base. White wine reduces in the pan to concentrate flavor before cream and pasta water are incorporated to build a creamy sauce. The par-cooked fettuccine is added back with mushrooms to finish cooking together, ensuring the noodles absorb sauce flavor. Pecorino romano and fresh basil enrich and brighten the final dish, delivering a creamy texture with noticeable spice and umami from mushrooms and cheese.
The sauce thickness can be adjusted with reserved pasta water to achieve a desired creaminess, and leftover pasta can be refrigerated for up to three days, making this practical for multiple meals.
Ingredients
- 1 pound Fettuccine pasta
- 1/4 cup olive oil divided
- 1 pound cremini mushrooms sliced
- 5 cloves garlic sliced
- 2 teaspoons chili paste or to taste, Calabrian
- 3 ounces tomato paste
- 3/4 cup white wine dry
- 1 cup heavy cream
- 1 cup pecorino romano grated
- 1/4 cup basil hand torn, packed, fresh
- 2 cups water will most likely not need all of it, reserved pasta water
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- In a very large pan saute the mushrooms in 2 tablespoons of olive oil over medium heat until brown. Season with salt then remove the mushrooms to a plate and set aside.
- Turn the heat to medium-low, and add the remaining olive oil and garlic to the pan. Saute until golden (about 2 minutes). Next, add the chili paste and tomato paste. Cook for 5 minutes in the oil stirring frequently.
- Begin cooking the pasta in the boiling water to 1 minute less than al dente.
- Add the wine to the pan and turn the heat to medium-high to cook off the alcohol and reduce for 3 minutes.
- Turn heat down to medium-low and add in 1 cup of pasta water and the cream. Stir it all together and bring it to a low simmer. Taste test and season with salt to taste.
- Add in the mushrooms and the pasta. Cook until the pasta reaches al dente (about 1-2 minutes).
- Turn off the heat and add in the Pecorino Romano and mix well. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
- Add in half of the basil leaves. Serve on plates with the remaining basil on top and more grated cheese on the side.
Notes
- Calabrian chili paste adds significant heat; adjust the quantity according to your spice tolerance.
- Reserve pasta water to thin the sauce and maintain creaminess if needed.
- Store leftovers in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 17g | 34% |
| Fat | 20.3g | 31% |
| Saturated Fat | 7.7g | 39% |
| Cholesterol | 37mg | 12% |
| Sodium | 151mg | 6% |
| Potassium | 428mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5.9g | 12% |
| Calcium | 139mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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