PASTA WITH PARMESAN MUSHROOM CREAM SAUCE

MUSHROOM CREAM SAUCE makes for a pasta night win!

I don’t know about you but I hate ordering pasta in a restaurant or for delivery. I just feel like it’s one of those dishes I should be able to easily toss together. I’m telling you, that feeling is right! Toss this dish together in under 20 minutes and have an awesome pasta night with friends and/or family.

Print

With ImageWithout Image

PASTA WITH PARMESAN MUSHROOM CREAM SAUCE

Yield: 4 Servings

Author: Michelle Williams

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• Riccioli Pasta (16 ounce package or pasta of your choice)
• Extra Virgin Olive Oil (3 tablespoons)
• Mixed Mushrooms (4 ounces, sliced. I used a baby bella, shiitake, and oyster mushroom mix box and then roughly sliced it myself)
• Shallot (1 whole shallot, thinly sliced)
• Unsalted Butter (1 tablespoon, cut into quarters)
• Salt
• Pepper
• Heavy Cream (1 cup)
• Lemon Juice (1 teaspoon)
• Parmesan (roughly 1 cup grated from the block directly over your pasta)
• Fresh Oregano (2 tablespoons when roughly chopped)

KITCHEN ITEMS

• Stock Pot with Lid
• Cutting Board
• Chefs Knife
• Large Frying Pan (Ideally with high sides)
• Rubber Spatula
• Slotted Spoon
• Microplane (or box grater for grating parmesan)

Instructions

TO MAKE YOUR PASTA

1. Fill your stockpot with water according to the instructions on your bag of pasta. Add salt. Cover with lid. Bring water to a boil.
2. Add your pasta. For cook timing, cook your pasta for 2 minutes LESS than the instructions on your bag of pasta direct for al dente. DO NOT discard the pasta water, you will need 1 cup of it. Your pasta will cook further with the sauce and soften further.
3. While you’re waiting for your water to boil and then cooking your pasta, move onto the next step.

TO MAKE YOUR MUSHROOM CREAM SAUCE

1. Over medium-high heat your olive oil in your frying pan.
2. Add mushrooms. Let them sit untouched for about 3 minutes.
3. Add shallots and butter. Mix until the shallots are soft and pale in color—about 3 minutes.
4. Season with salt and pepper.
5. Lower heat to low.
6. Use your slotted spoon to transfer your pasta from your stockpot to your mushrooms in your frying pan.
7. Pour 1 cup of your pasta water from your stockpot over your pasta in your frying pan.
8. Add heavy cream and lemon juice.
9. Raise heat to medium-high. You want the edges to begin to boil. Then lower your heat to medium and use your rubber spatula to fold everything together. Let cook until liquid thickens—roughly 5 minutes.
10. Grate roughly 1 cup of parmesan cheese over your pasta. Mix it in.
11. Season to taste with salt and pepper.
12. Mix in oregano.
13. Serve. Eat. And Enjoy!

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it # coffeeandchampagnekitchen