Main course Home cooking, inspired by Italian cuisine
Creamy mushroom pasta
Pasta with golden mushrooms, cream and Parmesan. A little pasta cooking water makes the sauce smooth and creamy; allow about 30 minutes for the complete meal.
Ingredients
2 servings · metric units
Scale the quantities proportionally. For four servings, use two frying pans or brown the mushrooms in two batches; crowding one pan will increase the preparation time.
You’ll need
Large saucepan and colander · 28 cm frying pan · Chopping board and knife · Cheese grater · Measuring jug or cup for the cooking water
Method
0/5 stepsPrepare the ingredients and water
Bring a large pan of water to the boil. Finely chop the onion (80 g) and garlic (2 pcs), slice the mushrooms (250 g), and grate the Parmesan (30 g). Add salt (to taste) to the water, keeping it moderate because the cheese is salty too.
Prepare the ingredients and water Brown the mushrooms
Heat the olive oil (15 ml) in a 28 cm frying pan over a medium heat. Cook the onion for 3 minutes until softened but not brown. Add the mushrooms, increase to a medium-high heat and cook for 7–8 minutes, stirring occasionally. Let the released liquid evaporate and some slices turn golden. Use a larger pan if the mushrooms form a deep layer.
08:00Brown the mushrooms Cook the pasta al dente
Start cooking the pasta once the mushrooms have browned. Add the pasta (200 g) to the boiling water, stir and cook for about one minute less than the packet instructions; it will finish cooking in the sauce. With about 3 minutes of cooking remaining, scoop out pasta water (150 ml) and begin making the sauce while the pasta remains in the boiling water. Drain just before combining with the sauce; do not rinse.
Cook the pasta al dente Add the cream
Reduce the heat to medium-low. Add the garlic and stir for 30 seconds, just until fragrant. Pour in the cream (100 ml) and about one third of the reserved water. Simmer gently for 2 minutes; the sauce should bubble lightly rather than boil hard.
02:00Add the cream Combine the pasta and sauce
Add the drained pasta and toss over a low heat for 1–2 minutes. Take the pan off the heat, add most of the Parmesan and stir. Add the remaining water a tablespoon at a time until the sauce coats the pasta and slowly runs off a spoon. Season with black pepper (to taste) and salt if needed. Serve immediately with the remaining cheese.
02:00Combine the pasta and sauce
Tips
- Avoid crowding the pan: let the mushrooms release their water and start browning before adding the cream.
- Add the cheese off the heat; boiling the sauce hard after adding it can make it less smooth.
- Keep the reserved water until serving. Pasta absorbs liquid quickly, so the sauce may need loosening at the last moment.
- Time the pasta so it finishes just before combining it with the ready sauce. Do not leave drained pasta waiting while you brown the mushrooms.
Storage
Best served immediately. Transfer leftovers to a shallow, covered container and refrigerate within 2 hours. Eat by the following day. Reheat only once in a saucepan with a splash of water, stirring until steaming hot throughout; the pasta will be softer than when freshly cooked.
Timing
Hands-on: 20 min · Cooking: 18 min
Cooking questions
Why add pasta cooking water?
Its starch helps the sauce cling to the pasta. Add it gradually: start with about one third of the reserved water, then use more only if the sauce is too thick.
What if the mushrooms release a lot of water?
Increase the heat a little and cook uncovered until the liquid evaporates. Wait before adding the cream. If the pan is crowded, split the mushrooms into two batches; this can take the total time beyond 30 minutes.
