Creamy Mushroom Pasta
Creamy Mushroom Pasta
Ingredients
For the Pasta
- 12 ounces pasta, such as linguine or tagliatelle
- 1 tablespoon salt, for pasta water
For the Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 1 yellow onion, small, finely chopped
- 3 cloves garlic, minced
- 8 ounces brown mushrooms, sliced
- 8 ounces white mushrooms, sliced
- 1 teaspoon sweet paprika
- 1 1/2 cups heavy cream
- 1/2 cup vegetable stock
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, melt the unsalted butter in a large skillet or Dutch oven over medium heat.
⏱️ 1 min
- 3
Add the finely chopped yellow onion to the melted butter and sauté for 3-5 minutes, or until soft and translucent.
⏱️ 4 min
- 4
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Add the sliced brown and white mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the mushrooms have softened and released their moisture. The liquid should mostly evaporate.
⏱️ 7 min
- 6
Season the mushroom mixture with sweet paprika, salt, and freshly ground black pepper. Stir well to combine.
⏱️ 1 min
- 7
Pour in the heavy cream and vegetable stock. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 8
Stir in the cornstarch slurry (cornstarch mixed with cold water). Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until it thickens to a creamy consistency.
⏱️ 3 min
- 9
Remove the skillet from the heat and stir in the chopped fresh parsley.
⏱️ 1 min
- 10
Add the drained, cooked pasta directly into the skillet with the creamy mushroom sauce. Toss thoroughly with tongs until every strand of pasta is fully coated in the rich sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 11
Serve the creamy mushroom pasta immediately, optionally garnished with an additional sprinkle of sweet paprika or fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Pasta
For the Pasta
- 12 ounces pasta, such as linguine or tagliatelle
- 1 tablespoon salt, for pasta water
For the Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 1 yellow onion, small, finely chopped
- 3 cloves garlic, minced
- 8 ounces brown mushrooms, sliced
- 8 ounces white mushrooms, sliced
- 1 teaspoon sweet paprika
- 1 1/2 cups heavy cream
- 1/2 cup vegetable stock
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, melt the unsalted butter in a large skillet or Dutch oven over medium heat.
⏱️ 1 min - 3
Add the finely chopped yellow onion to the melted butter and sauté for 3-5 minutes, or until soft and translucent.
⏱️ 4 min - 4
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Add the sliced brown and white mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the mushrooms have softened and released their moisture. The liquid should mostly evaporate.
⏱️ 7 min - 6
Season the mushroom mixture with sweet paprika, salt, and freshly ground black pepper. Stir well to combine.
⏱️ 1 min - 7
Pour in the heavy cream and vegetable stock. Bring the mixture to a gentle simmer.
⏱️ 2 min - 8
Stir in the cornstarch slurry (cornstarch mixed with cold water). Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until it thickens to a creamy consistency.
⏱️ 3 min - 9
Remove the skillet from the heat and stir in the chopped fresh parsley.
⏱️ 1 min - 10
Add the drained, cooked pasta directly into the skillet with the creamy mushroom sauce. Toss thoroughly with tongs until every strand of pasta is fully coated in the rich sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 11
Serve the creamy mushroom pasta immediately, optionally garnished with an additional sprinkle of sweet paprika or fresh parsley.
⏱️ 1 min