Creamy mushroom pasta
Brown the mushrooms before adding cream to build a savory sauce. A splash of pasta water keeps it loose enough to cling to every bite without feeling heavy.
30 minutes, start to finishLet’s make it.
- 01
Step 1
Cook pasta following the packet and reserve 150 ml cooking water.
- 02
Step 2
Heat oil in a wide pan. Cook mushrooms over medium-high heat for 7–9 minutes until their moisture evaporates and edges brown. Add garlic for 30 seconds.
- 03
Step 3
Lower the heat and add cream, pepper and salt. Simmer 2 minutes. Toss with pasta, cheese and enough reserved water to make a silky sauce.
Make it your own.
- Give mushrooms room in the pan; cook in two batches if they form a thick layer.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
