Creamy Mushroom Pasta
If you crave the delightful taste of a bowl of creamy, earthy pasta packed with umami goodness, then you should definitely try this versatile recipe. It pairs wonderfully with any type of mushrooms and can be easily customized with different alliums, herbs, nuts, pasta shapes, and hard cheeses. For those who enjoy a nutty flavor, toasted pecans add a fantastic earthy touch, but if you prefer not to use nuts, toasted fresh breadcrumbs or panko make excellent crunchy substitutes. Give it a try and enjoy the delicious variations!
Ingredients
- 3 tbsp. extra-virgin olive oil
- 3/4 c. chopped pecans
- 2 sprigs fresh rosemary (optional)
- 1 tsp. lemon zest
- 3 tbsp. butter
- 1 lb. mixed mushrooms, such as maitake, shiitake, cremini, or oyster, torn or sliced into bite-sized pieces
- Kosher salt
- Freshly ground black pepper
- 1 lb. pasta, such as rigatoni
- 1 large shallot, finely chopped
- 1/2 c. chopped fresh parsley, divided
- 1/2 c. dry white wine
- 3/4 c. heavy cream
- 1/2 c. freshly grated Parmesan, plus more for serving
- 2 tbsp. lemon juice (from 1 lemon)
Instructions
- In a large, high-sided skillet, heat oil over medium heat until shimmering. Add pecans and rosemary if using and cook, stirring frequently, until nuts are golden, about 3 minutes. Transfer to a medium heat-proof bowl; toss with lemon zest and a pinch of salt.
- Wipe out skillet, return to heat, and add butter. Once melted, add mushrooms, a large pinch of salt, and a few cranks of black pepper; stir to combine. Cover and let liquid release from mushrooms, about 5 minutes. Uncover and cook, stirring occasionally, until mushrooms are golden all over and no liquid remains, 3-5 minutes more.
- Meanwhile, boil pasta in a large pot of boiling salted water until al dente. Reserve 1 cup pasta water and drain.
- To the skillet with the mushrooms, add shallot and ¼ cup parsley. Cook, stirring until fragrant, 1 to 2 minutes.
- Add white wine and cook until evaporated, 3 to 4 minutes, then add pasta, cream, and ½ cup of the pasta water. Cook, tossing frequently, until sauce has thickened slightly, about 3 minutes. Remove from heat and fold in parmesan, lemon juice and remaining parsley. Season to taste with salt and pepper.
- Serve topped with fried pecans and more parmesan.
Tried this recipe?Let us know how it was!