The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey pasta lovers! If you’re like me, then the smell of mushrooms sizzling in butter and the creamy goodness of mascarpone are all you need to kick off the fall season. This creamy mushroom pasta is packed with flavor, perfect for chilly nights when all you want is something comforting and delicious. Let’s dive into making this cozy dish!
Method
Cook the Pasta
Start by cooking the pasta according to the package instructions. Once it’s done, remember to save a bit of the salty pasta water this little trick helps to loosen the sauce later if it thickens too much. Set the pasta aside, but keep that water for when it’s needed!
Sauté the Mushrooms
In a large sauté pan, heat the butter and olive oil over medium heat. Once the butter is melted, add the sliced crimini mushrooms. Don’t worry about crowding the pan it’s actually a good thing here! Stir the mushrooms to coat them in the butter and oil, then leave them alone to cook undisturbed for about 6 minutes. After this time, give them a stir and let them cook undisturbed again for a few more minutes, until they’ve released all their moisture and turned golden brown and delicious.
Add Aromatics and Spices
Next, add the minced garlic, thinly sliced shallot, fresh thyme, and red pepper flakes to the pan. Stir everything together and cook for about 2 minutes, or until the garlic becomes fragrant and the shallots soften. The smell at this point will make you hungry!
Deglaze the Pan with Wine
Pour in the dry white wine and use a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pan. Let the wine cook for 1-2 minutes so that the alcohol evaporates, leaving only the rich, flavorful essence behind.
Make the Creamy Sauce
Now it’s time to add the vegetable stock and mascarpone cheese to the pan. Stir the ingredients together until the mascarpone has completely melted, creating a smooth and creamy sauce. Reduce the heat to low and let the sauce simmer for about 5 minutes. This will thicken it up and intensify the flavors.
Combine Pasta and Sauce
Once the sauce is creamy and thick, it’s time to add the cooked pasta to the pan. Toss the pasta in the sauce, making sure every single noodle is coated with that delicious mushroomy goodness. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up until it reaches your desired consistency.
Season and Serve
Taste the dish and adjust the seasoning with salt and pepper to your liking. If you want to take it up a notch, sprinkle some freshly grated Parmesan cheese on top before serving. Serve immediately while it’s still warm and creamy. Enjoy!
Necessary Tools
- Large sauté pan
- Pot for cooking pasta
- Strainer
- Wooden spoon
- Grater (optional, for Parmesan topping)
- Measuring spoons
Creamy Mushroom Pasta
Cuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesIngredients
3/4 box pasta
2 tbsp butter
2 tbsp olive oil
16 oz crimini mushrooms, sliced
1 shallot, sliced thin
3 cloves garlic, minced
1 tbsp fresh thyme
1/2 tsp red pepper flakes
1/2 cup dry white wine
1 cup vegetable stock
1 cup mascarpone cheese
Salt and pepper to taste
Directions
- Start by cooking the pasta according to the package instructions. Don’t forget to save some of the salty pasta water for later! This will help loosen the sauce if needed.
- In a large sauté pan, heat up the butter and olive oil over medium heat. Once the butter is melted, add the sliced mushrooms. Crowding the pan is a good thing here! Stir the mushrooms around, coat them in the butter and oil, and then leave them alone to cook undisturbed for about 6 minutes.
- After 6 minutes, give the mushrooms a stir and let them cook for another few minutes until they’ve released their moisture and turned a lovely golden brown.
- Add the garlic, shallot, thyme, and red pepper flakes to the pan. Stir everything together and cook for about 2 minutes until the garlic smells heavenly and the shallots soften.
- Pour in the white wine and give the pan a good scrape to get any tasty bits off the bottom. Let it cook for 1-2 minutes, allowing the alcohol to cook off.
- Now, it’s time for the vegetable broth and mascarpone cheese! Stir until the mascarpone has melted into a creamy sauce. Reduce the heat to low and let it simmer, thickening up for about 5 minutes.
- Add the cooked pasta to the pan, tossing it so that every noodle gets coated in that creamy, mushroomy goodness. If the sauce seems too thick, add a bit of the saved pasta water to loosen it up.
- Taste and adjust the seasoning with salt and pepper. If you’re feeling fancy, top with some grated Parmesan and serve immediately.
Notes
- Be careful when cooking the mushrooms. Don’t stir them too much at first let them sit and brown for that perfect texture. Stirring too often can prevent them from browning and releasing their flavor.
- Keep an eye on the heat when simmering the sauce. You want it to thicken, but you don’t want it to burn, so make sure to keep the heat low.
- If you find the sauce too thick after adding the pasta, don’t hesitate to add a splash of the saved pasta water. It’ll help loosen everything up and make the sauce even creamier!
Serving Suggestions
- Serve with a side of garlic bread or a simple green salad to balance out the richness of the pasta.
- You can sprinkle some freshly chopped parsley or basil on top for an extra burst of freshness and color.
- Pair with a light white wine, like Sauvignon Blanc, to complement the creamy flavors.
Fun Fact
Did you know that mushrooms are not only tasty but also packed with nutrients like vitamin D, fiber, and antioxidants? So, every bite of this creamy mushroom pasta is a win for both your taste buds and your health!
Conclusion
And there you have it, folks! A comforting, creamy mushroom pasta that’s perfect for any cozy fall evening. With mushrooms, mascarpone, and a splash of white wine, it’s a dish that will warm your soul and satisfy your cravings. I hope you enjoy making this as much as I did! Let me know how it turns out in the comments below happy cooking!
