Name: Creamy Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz (340 g) dried pasta (penne, fettuccine, or your favorite); 2 tbsp (28 g) unsalted butter; 1 medium onion, finely chopped (~110 g); 3 cloves garlic, minced; 8 oz (227 g) brown mushrooms (sliced); 8 oz (227 g) white button mushrooms (sliced); 1 cup (240 ml) heavy cream (36% fat); 1/2 cup (120 ml) vegetable stock; 1 tsp sweet paprika; 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water (slurry), optional for thickening; Salt and freshly ground black pepper, to taste; 2 tbsp fresh parsley, chopped, for garnish

Description

A comforting and sophisticated creamy mushroom pasta dish that’s perfect for weeknights or small dinner parties.

Ingredients

Scale

12 oz (340 g) dried pasta (penne, fettuccine, or your favorite)
2 tbsp (28 g) unsalted butter
1 medium onion, finely chopped (~110 g)
3 cloves garlic, minced
8 oz (227 g) brown mushrooms (sliced)
8 oz (227 g) white button mushrooms (sliced)
1 cup (240 ml) heavy cream (36% fat)
1/2 cup (120 ml) vegetable stock
1 tsp sweet paprika
1 tbsp cornflour (cornstarch) mixed with 2 tbsp water (slurry), optional for thickening
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped, for garnish

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Instructions

Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
In a large skillet, melt the butter over medium heat.
Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 3–4 minutes.
Stir in the sliced brown and white mushrooms; cook, stirring occasionally, until they release moisture and begin to brown, about 6–8 minutes.
Pour in the cream and vegetable stock, bringing the mixture to a gentle simmer.
Mix in the sweet paprika, and season with salt and pepper to taste. Simmer 2–3 minutes to let flavors meld.
If the sauce is too thin, whisk the cornflour slurry again and stir in; simmer 1–2 minutes until the sauce thickens. Use reserved pasta water if you need to loosen the sauce.
Add the cooked pasta to the sauce, tossing to coat evenly. Heat through for 1–2 minutes.
Garnish with fresh parsley and serve hot.

Notes

Avoid overcrowding the skillet when browning mushrooms; cook in batches if needed. Taste early and adjust seasoning as cream mutes salt.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 5g
Sodium: 500mg
Fat: 29g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 4g
Protein: 15g
Cholesterol: 90mg