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Creamy Mushroom Pasta

a bowl of creamy mushroom pasta.
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5 from 1 review

This rich and creamy mushroom pasta takes about 30 minutes to make – it’s easy enough for weeknight dinners but totally “guest-worthy,” too! 

Ingredients

Scale
  • 8 ounces farfalle (bowtie pasta)
  • 2 tablespoons olive oil
  • 16 ounces sliced baby bella mushrooms
  • 1/2 teaspoon kosher salt, divided
  • ¼ teaspoon ground black pepper
  • ¼ cup dry white wine
  • 2 tablespoons unsalted butter
  • ¾ cup heavy cream
  • 1 cup shredded Parmesan cheese
  • Optional garnishes: Shredded Parmesan and chopped fresh parsley

Instructions

  1. Boil the pasta according to the package directions and then drain it.
  2. Heat the olive oil in a large pan over medium-high heat. Add the mushrooms, salt, and pepper. Cook the mushrooms between medium to medium-high heat until they release their moisture, about 10 minutes or so.
  3. Add the wine to the pan and, while it simmers, scrape up the browned bits off the bottom of the pan.
  4. Add the butter, and once it’s melted, add the cream. Heat the cream until it’s steaming hot (not boiling).
  5. Add the shredded cheese to the pan and stir until it’s melted and the sauce is creamy. Stir in the cooked pasta. Serve with the garnishes, if using.

Notes

Mushrooms: Instead of using sliced mushrooms, you can finely chop them and then cook them in the pan. You’ll get a sauce that is flecked and flavored with mushrooms – this works well if you’re cooking for someone mushroom-averse.

Storage: If you have leftovers, they will keep for a day or so in the fridge, but the sauce won’t be as creamy. For the best leftovers, warm them in a pan on the stove over medium heat. Add a splash or two of milk or cream. This will help loosen the sauce as it warms up.

Nutrition

Find it online: https://www.girlgonegourmet.com/creamy-mushroom-pasta/