Mushroom Pasta
A creamy and savory pasta dish featuring tender mushrooms and a luscious sauce, perfect for any occasion.
Equipment
- Large Pot
- Skillet
- Mixing Spoon
Ingredients
- 200 g short pasta like orecchiette, penne, or macaroni
- 160 g long pasta such as spaghetti or fettuccine
- 400 g mushrooms sliced (cremini or button mushrooms work well)
- 50 g unsalted butter
- 1 Tbsp. olive oil
- 2 cloves garlic minced
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup freshly grated Parmesan cheese
- Parsley finely chopped (for serving)
- Extra Parmesan cheese grated (for serving)
Instructions
- Bring a large pot of salted water to a boil and add both short and long pasta according to package instructions, subtracting one minute from the cooking time.
- Reserve 1 cup of the cooking liquid, then drain the pasta but do not rinse it.
- In a skillet, melt half of the butter and the olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes until golden and tender.
- Season mushrooms with salt and pepper, then add the minced garlic and remaining butter. Cook for an additional 2 minutes until fragrant.
- Add the drained pasta to the skillet with the mushroom mixture, pour in the reserved pasta water, and stir in the freshly grated Parmesan cheese until well combined.
- Adjust the seasoning as needed, then serve immediately, garnished with chopped parsley and additional Parmesan cheese.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.