Creamy Mushroom Pasta Dish (Print Version)
# Ingredients:
→ Pasta
01 -
450 g linguine or fettuccine
→ Sauce
02 -
2 tbsp chopped fresh parsley
03 -
1 lemon, for juice and zest
04 -
25 g parmesan, grated
05 -
15 ml olive oil
06 -
480 ml heavy cream
07 -
1 tsp Italian spice mix
08 -
3 garlic cloves, thinly sliced
09 -
1.5 tsp salt
10 -
1.5 tsp ground black pepper
11 -
56 g butter, unsalted
12 -
2 tbsp plain flour
13 -
450 g sliced baby bella mushrooms
14 -
240 ml dry white wine or chicken stock
15 -
60 ml saved pasta water
16 -
1 tbsp minced thyme
→ Garnish (optional)
17 -
Extra parmesan cheese, grated
18 -
Zest from a lemon
19 -
More chopped parsley
# Instructions:
01 -
Dish the hot pasta onto plates right away. Sprinkle over more parmesan, toss on another bit of lemon zest, and scatter a little extra parsley if you want.
02 -
Toss the cooked pasta into the pan with the sauce. Make sure it's well coated. Splash in a spoonful of your saved pasta water at a time until the sauce is super creamy. Finish up with parsley, a squeeze of lemon, and all the zest.
03 -
Pour in the heavy cream plus grated parmesan. Let it bubble gently for about five minutes. Give it a stir now and then so it thickens up slightly.
04 -
Shake the flour evenly across the mushrooms in the pan. Whisk it in quick so you don't see any dry bits. Just a minute or so will do.
05 -
While the pasta's bubbling, get your skillet hot with some olive oil and the rest of your butter over medium. Toss in the garlic, let it sizzle until it smells great, about a minute. Now add your mushrooms and cook them through, stirring here and there, until they're soft and juicy, around ten minutes. Toss in thyme, your Italian herbs, salt, and pepper now.
06 -
Fill a big pot with salted water and set it to boil. Toss in your linguine or fettuccine. Cook until it's just a little firm to the bite—pull it about a minute before the box says it's done. Don't forget to scoop out 60 ml of the cooking water before you drain. If you're working ahead, toss the noodles with 14 g butter so they don't stick, then set aside.
# Notes:
01 -
Store leftovers in the fridge for up to five days. Freezing isn't the best idea because the texture can turn weird.
02 -
Go gluten free by picking gluten free pasta and swapping the flour for a gluten free option.
03 -
Pretty much any mushrooms will work. Try baby bella, cremini, or just plain white ones.
04 -
The flour gets cooked with butter to make a quick thickener. Just use gluten free flour if you need it.
05 -
Choose a dry white wine you’d drink—skip anything labeled specifically for cooking.