Creamy Portobello Mushroom Pasta Recipe
40 minutes
986 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!
Stop Thinking About What to Cook Every Day
30 days of Indian vegetarian meals planned for you. Recipes, a Grocery List and a Fridge Chart included. Just open the plan and cook.
See the 30-Day PlanRecipe 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.
Related Posts You May Like
-
-
-
-
Creamy Sausage and Mushroom Pasta Bake
1421 reads
-
-
Recipe Nutrition
Calories: 634kcalCarbohydrates: 40gProtein: 13gFat: 49gPolyunsaturated Fat: 14.7gMonounsaturated Fat: 29.4gSodium: 10000mgFiber: 4gSugar: 4g
pragati bisaria
Articles: 3
10 Comments
Leave a Reply
You must be logged in to post a comment.
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