This Mushroom Pasta is a delectable combination of sautéed mushrooms and shell pasta in a creamy sauce. The white cream sauce is prepared in the same pan as the sautéed mushrooms, garlic, and onions, absorbing all of the wonderful flavors as it thickens. This vegetarian dinner is rich of flavor and has a beautiful creamy consistency, plus it’s a simple recipe to create.
Without a doubt, this is the greatest luscious and silky mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and parmesan cheese, combined with perfectly cooked pasta and a lighter silky-smooth sauce! Take a look at the tips and watch my video below.
What is Mushroom Pasta?
Hooray for mushroom enthusiasts! This garlic mushroom pasta recipe begs to be made.
This is a mushroom pasta without heavy cream, but it is just as soothing and brings out the earthy, umami flavor of mushrooms to their fullest.
The right mushroom-to-pasta ratio of 3:1 is the key to this delicious, creamy mushroom pasta. Yes, you read it properly; in this recipe, you will need three times the amount of mushrooms to the amount of pasta. And I use three types of mushrooms for a lot of earthiness and depth of flavor: white buttons, baby bella, and meaty portobello. As I mentioned in the video below, it will appear as if we are using a large lot of mushrooms, but this will cook down in your pan to just the right amount for your pasta.
The earthiness of mushrooms is perfectly complemented by the flavors of garlic, shallots, and piney rosemary. And all you need is a simple sauce made with extra virgin olive oil, a splash of red wine, and a little of the pasta’s starchy water (I will tell you a bit more about the sauce later).
Read More:- Easy Italian Pasta History Origin
The final touches are optional in most recipes, but I strongly advise you not to overlook the Parmesan and chopped walnuts.
How to Prepare Mushrooms for Creamy Mushroom Pasta
It’s easy to prepare mushrooms for spaghetti. My recommended way is to sauté the mushrooms you’re aiming for are tasty, soft, and juicy sautéed mushrooms. Here are a few pointers to remember when sautéing mushrooms:
• Before you begin, make sure the mushrooms are completely dry. Wipe the mushrooms clean with a little damp paper towel to remove the dirt. If you wash or soak them in water, they will absorb water like a sponge, resulting in squeaky mushrooms rather than the desired texture.
• Avoid slicing them too thinly. You want the mushrooms to keep their shape, and if you slice them too thinly, they will shrivel to nothing as they cook. I use three kind of mushrooms in this recipe: white buttons, baby bella, and huge portobello. White buttons and baby bellas should not be sliced any thinner than 14 inch (a thickness closer to 12 inch is preferable). And for the portobello mushrooms, slice them roughly into bite-size pieces rather than mincing or chopping them precisely.
• Sauté the mushrooms in a mixture of extra virgin olive oil and a small amount of butter. In this recipe, I used 13 cup extra virgin olive oil and 1 tablespoon butter to cook a pound and a half of mushrooms with onions and garlic. If you solely use butter, you will wind up using too much butter since the bottom layer of the mushrooms will soon absorb it, leaving the rest of the mushrooms dry. Allow them to simmer for a few minutes before adding another drizzle of olive oil.
• Season the mushrooms well. Once in the pan, throw the mushrooms in the heated pan and cook for a few minutes before seasoning. A generous spoonful of kosher salt aids in extracting moisture from the mushrooms, resulting in delicious and tender mushrooms. You can also add extra spices at this time; I used black pepper and rosemary.
The Creamy Pasta Sauce with Mushrooms
A typical mushroom spaghetti would include a rich cream-based sauce that would be cooked separately and then spooned over the pasta. I find that the sauce frequently drowns the pasta and mutes the natural flavor and richness of the mushrooms. As a result, I prefer my sauce without cream.
It’s not difficult to make a hearty garlic mushroom pasta without using cream or too much butter. A little of the starchy pasta water is the key ingredient!
Don’t underestimate the value of that tiny bit of pasta cooking water. With just a touch of cooking fat (mainly olive oil), shallots and garlic, and a little red wine and tomato paste for umami, it creates a silky sauce for this mushroom pasta, removing the need for heavy cream. It also helps to finish with some freshly grated Parmigiano-Reggiano.
I like to use a short pasta with some rough ridges to hang on to the sauce and grated cheese for the best results.
Concerning this recipe
Some days, I just don’t want to cook anything Indian, such as lentils, curries, or flatbreads. So, instead, I prepare dishes that are not typically prepared in my home.
This rich creamy mushroom pasta is one of those meals, and I am pleased, if not surprised, to report that it was a success.
This is a pasta meal that you will undoubtedly like. This is something I can attest to because my family members aren’t big pasta eaters, yet they enjoyed this dish!
My family, you see, has grown up eating largely traditional Indian cuisine, and they don’t always approve of sampling new cuisines.
But, because I enjoy cooking and eating meals from all around the world, I will continue to strive to incorporate recipes from various cuisines into our daily routine.
This doesn’t usually work, especially with pasta, but the delicious flavors and pleasing texture of this delicious dish made it a winner in my house.
Creamy Mushroom Pasta preparation Why?
Even my husband, who is not a fan of pasta, appreciated this dish. Maybe it’s just that good!
I’m pleased to inform that this delicious creamy mushroom spaghetti is one of the recipes that is assisting my family in broadening their dietary horizons.
Why does this recipe work?
You don’t need to make the white sauce separately to make this dish. During the cooking process, the sauce is created.
This allows the delicious flavors of the mushrooms, garlic, and onions to permeate the milk while it thickens to form a delightful cream sauce.
After cooking the pasta, the rest of the meal is made in a single pot or pan. This not only makes preparation and cleanup easier, but it also results in a more unified dinner with flawlessly matched flavors.
I covered the dish with cheddar cheese at the end and baked it to melt the cheese. This creates a lovely crust on top of the dish.
If you don’t have an oven, skip this step and simply top the mushroom pasta with grated cheese and serve hot.
Suggestions for Serving Creamy Mushroom Pasta
It was served with Tomato Soup and warm buttered brown bread. This hearty dish is also delicious on its own or with a light side salad.
In addition to the mushroom, I added yellow bell pepper in this dish. You can substitute green or red bell pepper for the yellow bell pepper.
The addition of bell pepper, on the other hand, is optional. The recipe works well with just the mushrooms, but you can also add cooked corn or baby corn, steamed broccoli, carrots, and cauliflower.
Simply add extra vegetables at the end when you add the pasta, and make sure everything is properly covered with the sauce.