Creamy Mushroom Pasta

3.60 from 5 votes

Creamy mushroom pasta starts with buttery caramelized sauteed mushrooms and ends with deep rich umami flavor in your mouth. It's literally love at first bite!

Prep Time15

Cook Time25

Course: 50 of our Best Easy Pasta Recipes

Keyword: creamy pasta, dinner, dinner recipe, mushroom pasta, mushrooms, pasta

Servings:

Author: Sweet Basil

Ingredients

1 Pound Mixed Variety of Mushrooms cremini, shiitake, chanterelle and oyster or any combination
2 Tablespoons Olive Oil divided
2 Tablespoons Butter divided
3 Cloves Garlic smashed or chopped in large pieces
1 teaspoon Kosher Salt
1/4 teaspoon Nutmeg
1/2 teaspoon Pepper
1 Tablespoon White Wine
1 Pound Bucatini Pasta (spaghetti is fine but I prefer the larger bucatini)
3/4 Cup Heavy Cream
1/2 Lemon zested
1/2 Lemon juiced
1/2 Cup Pecorino Romano freshly grated, (parmesan is fine)
1 Cup Pasta Water after cooking the pasta
2 Tablespoons Butter additional
1/3 Cup Fresh Parsley chopped
Salt to taste

US Customary - Metric

Instructions

Cook the pasta in a large pot of salted water and reserve 1 cup of the pasta water once it is cooked al dente.
1 Pound Bucatini Pasta
In a cast iron or dutch oven over medium high heat, add half of the olive oil and half of the butter (1 tablespoon each). Add half of the mushrooms in a single layer and cook until browned, about 3 minutes, stir and cook another 2-3 minutes.
2 Tablespoons Olive Oil, 2 Tablespoons Butter, 1 Pound Mixed Variety of Mushrooms
Remove to a plate and season with half of the salt. Repeat with remaining oil, butter and mushrooms along with the garlic this time. Once caramelized, season with remaining salt and pepper along with the nutmeg.
1 Pound Mixed Variety of Mushrooms, 3 Cloves Garlic, 1 teaspoon Kosher Salt, 1/4 teaspoon Nutmeg, 1/2 teaspoon Pepper
Stir everything together and then stir in the white wine. Add the cream, lemon zest and juice, cheese and pasta along with 1 cup of the pasta water.
1 Tablespoon White Wine, 3/4 Cup Heavy Cream, 1/2 Lemon, 1/2 Lemon, 1/2 Cup Pecorino Romano, 1 Cup Pasta Water
Sprinkle with a little more salt, starting at about 1/4-1/2 teaspoon until the sauce is flavorful.
Salt
Add the parsley and butter along and toss everything together until the butter is melted. Serve with more pepper and cheese on top!
1/2 teaspoon Pepper, 2 Tablespoons Butter, 1/3 Cup Fresh Parsley, 1/2 Cup Pecorino Romano

Video

Nutrition