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Best Creamy Mushroom Pasta Sauce Recipe

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4.3 from 4 reviews

This creamy mushroom pasta sauce is a quick and luxurious recipe featuring golden sautéed mushrooms, garlic, fresh thyme and rosemary, all enveloped in a silky parmesan cream sauce. Perfect for a comforting yet elegant meal that comes together in under 40 minutes.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

Pasta

  • 200 g dried pasta (or 300 g fresh)

Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 300 g mushrooms, sliced
  • 4 garlic cloves, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • ¾ cup cream
  • 1 teaspoon black pepper
  • 1 tablespoon fresh lemon juice, plus zest for serving
  • 50 g parmesan, very finely grated
  • ½ cup flat-leaf parsley, finely chopped
  • ½ cup heaped kalamata olives (optional)
  • Salt, to taste

Instructions

  1. Cook Pasta: Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
  2. Heat Fat: In a large frying pan over medium-high heat, warm the olive oil and butter together until melted and hot.
  3. Brown Mushrooms: Add the sliced mushrooms to the pan, tossing to coat in the butter and oil. Leave them undisturbed for 5–7 minutes, turning once or twice, until golden brown and caramelized.
  4. Add Aromatics: Reduce heat slightly, then add the finely chopped garlic, thyme, and rosemary. Cook for about 1 minute until fragrant, stirring carefully to avoid browning the garlic. Season with salt.
  5. Make Cream Sauce: Pour in the cream and stir to combine. Maintain a gentle simmer—do not let the sauce boil. Move mushrooms to one side of the pan.
  6. Incorporate Parmesan: Add the grated parmesan in 2–3 batches to the cream, stirring between additions to allow the cheese to melt completely and create a smooth sauce.
  7. Season Sauce: Add lemon juice and black pepper, whisking quickly to combine. (To prevent curdling, lemon juice can be added at the end with the pasta.) Let the sauce simmer gently for 2–3 minutes until slightly thickened but still saucy.
  8. Add Pasta and Olives: Add the cooked pasta and olives if using directly to the pan. Toss gently to combine and let the mixture bubble together for about 1 minute.
  9. Adjust Consistency: If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Toss through the chopped parsley.
  10. Serve: Plate the pasta immediately. Finish with extra parmesan, lemon zest, and plenty of freshly cracked black pepper for garnish.

Notes

  • Using fresh herbs like thyme and rosemary adds a bright aroma to the sauce but dried herbs can be substituted if necessary, reducing the quantity by about half.
  • If you prefer a tangier sauce, add lemon juice at the very end to avoid curdling.
  • Kalamata olives are optional and add a salty, briny contrast that complements the creaminess.
  • Reserve pasta water is a great tool to adjust the sauce thickness and help it cling to the pasta.
  • Be careful not to burn the garlic; add it after the mushrooms have browned and reduce heat slightly.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/best-creamy-mushroom-pasta-sauce-recipe/