Creamy Mushroom Pasta - Without Cream!
Creamy mushroom pasta will make everyone happy at the dinner table. An earthy, silky, creamy, satisfying pasta dish that - you’d never know - doesn’t use any cream.
Servings: 2
Calories: 607kcal
Ingredients
- 6 ounces pasta of your choice
- 12 ounces fresh mushrooms of your choice (portobello, cremini, shiitake), chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, finely chopped (about ½ cup)
- 3 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- ½ cup fresh herbs, such as parsley, sage, rosemary
- ½ cup white wine (or pasta water)*
- 1 tablespoon fresh lemon juice
- ½ cup pasta water
- 2 ounces (½ cup) finely grated Parmigiano Reggiano (Parmesan)
- 1 teaspoon kosher salt, or more to taste
- 1 teaspoon freshly cracked black pepper, or more to taste
Instructions
- Start by bringing a pot of salted water to a rolling boil for the pasta. Reserve some of the pasta water to add to the sauce later.6 ounces pasta of your choice
- Next, add a tablespoon of olive oil to your saute pan and bring to medium heat.1 tablespoon olive oil
- Add the chopped mushrooms and let them saute. They’ll brown on the edges and will release some of their liquid. Stir a couple of times and cook for about 4 minutes.12 ounces fresh mushrooms of your choice (portobello, cremini, shiitake), chopped
- Next, add the butter, shallots, salt, and pepper, and cook for 2 minutes.2 tablespoons butter, 1 shallot, finely chopped (about ½ cup), 1 teaspoon kosher salt, or more to taste, 1 teaspoon freshly cracked black pepper, or more to taste
- Add the garlic, mustard, tomato paste, and the herbs and stir very well so that everything is mixed well.3 cloves garlic, minced (about 2 tablespoons), 1 tablespoon Dijon mustard, 1 tablespoon tomato paste, ½ cup fresh herbs, such as parsley, sage, rosemary
- After just another minute (you never want to overcook the garlic or your dinner might be toast), add the wine and lemon juice.½ cup white wine (or pasta water)*, 1 tablespoon fresh lemon juice
- Taste. If you think it needs more salt, add some. But be mindful, we’ll still add the starchy pasta water and Parmesan, which will both add more salt.
- Lastly, add the grated Parmesan and the pasta water and stir.2 ounces (½ cup) finely grated Parmigiano Reggiano (Parmesan), ½ cup pasta water
- Toss with the pasta and mix everything very well.
- Sprinkle with some extra Italian parsley and serve immediately.
Notes
⭐ Hint: One of the easiest ways to step up your pasta game to the next level is in finishing the pasta and sauce: A minute or two before the pasta is perfectly al dente (still has a bite to it), remove ½ cup of pasta water and add to the pan with the sauce. Then, drain the pasta and add it to sauce. Mix everything very well and every piece of pasta will be coated with the delicious sauce you just created.
*If you’re not using wine in your recipe, the total amount of pasta water added to the sauce will be 1 cup.
Nutrition
Calories: 607kcal | Carbohydrates: 58g | Protein: 25g | Fat: 28g | Sodium: 1894mg | Potassium: 995mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1969IU | Vitamin C: 31mg | Calcium: 410mg