Creamy Mushroom Pasta
This creamy mushroom pasta recipe will satisfy your strongest Italian food cravings while providing epic flavor and a boost of nutrition. Best of all, it's ready in twenty minutes, making it a perfect weeknight dinner.
- Prep
- 12 min
- Cook
- 28 min
- Total
- 40 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Preparation
In a large pot, cook pasta in salted boiling water for 8–9 minutes or according to the package directions until al dente. Drain.
Preparation
Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
Preparation
Place mushrooms in the skillet, cup side up. Cook for 3–5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
Preparation
Add white wine; continue cooking to let the wine and mushroom juice evaporate (about 3 minutes).
Preparation
Pour heavy cream and chicken bone broth into the skillet, and add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
Preparation
Sprinkle Parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
Preparation
Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
Preparation
Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated Parmesan cheese if desired. Enjoy!
Photo: Sharon Chen · CC BY 3.0 · https://creativecommons.org/licenses/by/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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