Marry Me Mushroom Pasta
Marry Me Mushroom Pasta
Ingredients
- 250 g pasta, of choice
- 2 tablespoons garlic butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon chilli flakes
- 300 g mushrooms, such as cremini and button
- 5 tablespoons cream
- salt, to taste
- pepper, to taste
- pasta water, as needed
- Parmesan cheese, grated, optional
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
⏱️ 8 min
- 2
While the pasta cooks, heat the garlic butter and olive oil in a large pan over medium heat. Add the minced garlic and chopped sun-dried tomatoes and sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Stir in the tomato paste, oregano, and chilli flakes. Cook for 2-3 minutes, stirring occasionally, until the tomato paste is fragrant and slightly caramelized. This step helps develop a deeper flavor.
⏱️ 3 min
- 4
Increase the heat to high. Add the mushrooms to the pan and cook without overcrowding, stirring occasionally, until they are deeply golden brown and slightly stuck to the pan. This browning creates maximum umami flavor.
⏱️ 4 min
- 5
Reduce the heat to low. Pour in the cream along with a splash of the reserved pasta water. Stir well to deglaze the pan and combine everything into a glossy sauce. The pasta water helps emulsify the sauce.
⏱️ 1 min
- 6
Drain the cooked pasta, reserving some pasta water. Add the pasta directly to the pan with the sauce. Toss well until the pasta is silky and thoroughly coated. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.
⏱️ 1 min
- 7
Season with salt and pepper to taste. Finish with grated Parmesan cheese (if using) and a generous amount of freshly ground black pepper. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Mushroom Pasta
- 250 g pasta, of choice
- 2 tablespoons garlic butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon chilli flakes
- 300 g mushrooms, such as cremini and button
- 5 tablespoons cream
- salt, to taste
- pepper, to taste
- pasta water, as needed
- Parmesan cheese, grated, optional
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
⏱️ 8 min - 2
While the pasta cooks, heat the garlic butter and olive oil in a large pan over medium heat. Add the minced garlic and chopped sun-dried tomatoes and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Stir in the tomato paste, oregano, and chilli flakes. Cook for 2-3 minutes, stirring occasionally, until the tomato paste is fragrant and slightly caramelized. This step helps develop a deeper flavor.
⏱️ 3 min - 4
Increase the heat to high. Add the mushrooms to the pan and cook without overcrowding, stirring occasionally, until they are deeply golden brown and slightly stuck to the pan. This browning creates maximum umami flavor.
⏱️ 4 min - 5
Reduce the heat to low. Pour in the cream along with a splash of the reserved pasta water. Stir well to deglaze the pan and combine everything into a glossy sauce. The pasta water helps emulsify the sauce.
⏱️ 1 min - 6
Drain the cooked pasta, reserving some pasta water. Add the pasta directly to the pan with the sauce. Toss well until the pasta is silky and thoroughly coated. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.
⏱️ 1 min - 7
Season with salt and pepper to taste. Finish with grated Parmesan cheese (if using) and a generous amount of freshly ground black pepper. Serve immediately and enjoy!
⏱️ 1 min