This Mushroom Pasta with Sauce is a warm hug in a bowl! Featuring tasty mushrooms, twirly pasta, and a rich sauce, it’s comfort food you can’t resist.
I love how quick this meal comes together. Perfect for those “what’s for dinner?” moments when you need something cozy and delicious. Plus, it smells amazing while cooking!
Key Ingredients & Substitutions
Pasta: Pappardelle brings a lovely texture to this dish, but any wide pasta like fettuccine or tagliatelle works great too! You can even use gluten-free pasta for a suitable option.
Mushrooms: Use a mix of mushrooms for extra flavor! Common ones like cremini or button mushrooms are delicious. You can substitute with portobello for a meatier texture, or even canned mushrooms if you’re in a pinch.
Heavy Cream: For a lighter dish, use half-and-half or a non-dairy alternative like coconut cream. This will change the flavor slightly, but it’s still tasty!
Parmesan Cheese: Freshly grated Parmesan adds the best flavor. If you need a substitute, pecorino Romano works well, or nutritional yeast for a vegan option!
How Do I Get My Mushrooms Perfectly Browned?
Getting a good sear on your mushrooms makes all the difference! Here’s how to do it right:
- Start with a hot skillet. Olive oil and butter together can help achieve that golden color.
- Don’t overcrowd the pan—this prevents steaming. Cook in batches if necessary.
- Let them sit without stirring for the first few minutes. This allows browning to happen!
- Keep cooking until water from mushrooms evaporates. You’ll notice them shrink and turn golden!
With these tips, your Mushroom Pasta with Sauce will be a delicious and satisfying dish! Enjoy cooking!
Mushroom Pasta With Sauce
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) pappardelle or wide egg pasta
For the Sauce:
- 2 tbsp olive oil
- 1 tbsp butter
- 3 cups mixed mushrooms (e.g., cremini, shiitake, button), sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 3/4 cup heavy cream
- 1/4 cup vegetable broth or pasta cooking water
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep and cooking time. It’s quick to make yet oh-so-satisfying, perfect for a weeknight dinner or any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once boiling, add your pappardelle or wide egg pasta. Cook according to the package instructions until it’s al dente. Before draining, remember to reserve 1/4 cup of the pasta water. Drain the pasta and set it aside.
2. Prepare the Skillet:
In a large skillet, heat the olive oil and butter over medium-high heat. Wait until the butter has melted completely to get started with the mushrooms.
3. Sauté the Mushrooms:
Add the sliced mushrooms in a single layer to the skillet. Let them cook for about 3-4 minutes without stirring; this helps them get nicely browned. After that, stir and cook for an additional 5-6 minutes until the mushrooms are fully browned and their moisture has evaporated.
4. Add Garlic:
Now, stir in the minced garlic and cook for about 30 seconds. You’ll want to get a wonderful aroma from the garlic as it releases its flavor!
5. Incorporate Wine (Optional):
If you’re using white wine, pour it into the skillet now. Let it cook until the liquid has nearly evaporated, which should take about 2-3 minutes. If you’re skipping the wine, just move on to the next step!
6. Make the Creamy Sauce:
Lower the heat to medium and stir in the heavy cream along with the vegetable broth or your reserved pasta water. Let this simmer for about 3-4 minutes until the sauce thickens a bit.
7. Add Cheese:
Now, stir in the grated Parmesan cheese until it melts smoothly into your sauce. Season everything with salt and pepper to taste—this is where you can really make it your own!
8. Combine Pasta and Sauce:
Gently add the cooked pasta to the sauce, tossing everything together until the pasta is evenly coated.
9. Serve and Enjoy:
Serve your mushroom pasta hot, garnished with plenty of freshly chopped parsley for a pop of color! Enjoy this comforting and creamy dish with a loved one or all to yourself—you deserve it!
Enjoy your creamy, flavorful Mushroom Pasta With Sauce!
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While pappardelle is fantastic, you can swap it out for any wide pasta such as fettuccine, tagliatelle, or even gluten-free pasta if needed. Just follow the cooking instructions on the package for best results!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or even a non-dairy alternative like coconut cream or cashew cream. The flavor will change a bit, but it will still be delicious!
I Don’t Have White Wine; What Can I Use Instead?
No problem! You can simply skip the wine, or substitute it with extra vegetable broth or some lemon juice for acidity. This will still enhance the flavor of your sauce nicely!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave, adding a splash of cream or broth if the sauce has thickened too much.
