Creamy Portobello Mushroom Pasta Recipe
40 minutes
899 reads
About Creamy Portobello Mushroom Pasta Recipe
This Creamy Portobello Mushroom Pasta is a family favorite, a rich and flavorful dish that's quick to make and always a crowd-pleaser. Every night, I whip this up for my loved ones, and it never fails to bring smiles to our table. The secret? A simple but delicious sauce featuring earthy portobello mushrooms.
We start with a base of butter and olive oil, sautéing onions and garlic for a fragrant foundation. Then, the star of the show – perfectly cooked portobello mushrooms – infuses the sauce with deep, umami flavor. A touch of white wine adds complexity, while double cream creates that irresistible creamy texture.
Whether it's a comforting weeknight dinner or a satisfying lunch, this easy pasta recipe is sure to become a staple in your kitchen. Get ready for delicious, homestyle Italian flavors that the whole family will adore!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
Sauce Ingredients
- 25 gm Butter cubed, unsalted
- 1 tbsp Olive Oil
- 1 Onion finely chopped, medium
- 2 clove Garlic minced
- 250 gm Portobello Mushrooms sliced
- 50 ml Wine dry, white
- 100 ml Double Cream
- 1 tbsp Parsley chopped, fresh
- 1/2 tsp Pepper Flakes or to taste, red
- Salt to taste
- Pepper to taste, black, freshly, ground
Pasta & Garnish
- 200 gm Pasta your favorite shape; cooked al dente according to package directions
- 25 gm Pine Nuts optional, toasted
- 2 tbsp Parmesan Cheese grated, optional
Instructions
Prepare the Mushroom Sauce
- Melt butter and olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Add the sliced portobello mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Season generously with salt, pepper, and red pepper flakes.
- Pour in the white wine and cook, stirring occasionally, until the liquid is reduced by half, about 3-4 minutes.
- Stir in the double cream and simmer for 5 minutes, or until the sauce has slightly thickened. Stir in the chopped parsley.
Combine and Serve
- Add the cooked pasta to the skillet and toss to coat it evenly in the creamy mushroom sauce.
- Serve immediately in warm bowls, topped with toasted pine nuts and grated Parmesan cheese (optional).
Recipe Notes
Expert Tips for the Best Creamy Mushroom Pasta
- For a deeper mushroom flavor, use a mix of mushroom varieties such as cremini and shiitake in addition to portobello.
- Toasting the pine nuts before adding them to the pasta enhances their flavor and adds a pleasant crunch.
- Don't overcook the pasta; it should be al dente (slightly firm to the bite).
- If the sauce is too thick, add a splash of pasta water to thin it out to your desired consistency.
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Recipe Nutrition
Calories: 634kcalCarbohydrates: 40gProtein: 13gFat: 49gPolyunsaturated Fat: 14.7gMonounsaturated Fat: 29.4gSodium: 10000mgFiber: 4gSugar: 4g
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10 Comments
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Thanks for the inspiration! Looks tasty.
Such a great recipe! Can’t wait to try it.
This is delightful! Thanks for the recipe.
This is fantastic! Thank you for sharing.
This looks fantastic! Appreciate the share.
Mouth watering
I want to eat it
Yummy
Yummy
I would love to make it