This creamy mushroom pasta recipe is the perfect solution for a weeknight meal! With just a few simple ingredients, you’ll be enjoying an authentic Italian dinner in less than 30 minutes!
To begin this recipe, we’re using dried porcini mushrooms and pasta that we picked up in Florence. Since the mushrooms are dried, we first need to rehydrate them with a bit of warm water until soft. Squeeze them out, and reserve the mushroom liquid for a future recipe, such as a stock or sauce.
Creamy Mushroom Pasta Ingredients
Although you can certainly use any type of noodles for this creamy mushroom pasta recipe, we really enjoyed it with some Pasta all’Uovo, which is an Italian egg pasta. Linguine or Pappardelle are also great pastas for this dish.
- 1 pound Pasta all’Uovo (egg pasta) or linguine
- 2 tablespoons butter
- 3 ounces dried Italian porcini mushrooms rehydrated and sliced
- 5 fresh basil leaves chopped
- 1/3 cup Chardonnay
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese grated
Garnish
- 2 teaspoons red pepper flakes for garnish (optional)
- 1 teaspoon Maldon Sea Salt to taste
- 2 tablespoons Parmesan cheese grated
The beauty of this recipe is that there are so few ingredients. In addition to the noodles and mushrooms, you’ll need some Chardonnay (or other dry white wine), butter, heavy cream and Parmesan cheese.
The garnish is up to you, but you can’t go wrong with fresh herbs and a good dose of red pepper flakes for some heat! I also like to add a nice sprinkle of French Maldon sea salt to really bring out the flavors of this creamy Italian mushroom pasta.
How to Make Creamy Mushroom Pasta
- Bring a pot of salted water to boil, and cook the pasta until al dente (soft but slightly firm).
- In a large sauce pan, melt the butter. Add the sliced mushrooms, sprinkle with salt and pepper, and cook down.
- Stir in the wine and simmer until slightly reduced. Add the cream, Parmesan cheese and chopped basil.
- Drain the pasta and reserve ½ cup of the water. Add pasta to the cream mixture and toss well. If it seems too dry, add a little bit of the reserved pasta water.
- Taste noodles, and season to taste with additional salt and pepper.
- Serve with grated Parmesan, red pepper flakes, and fresh chopped herbs.
More Easy Pasta Recipes:
- If you enjoy this recipe, you might also like my Pizzocherri Italian Alpine Pasta
- This Baked Feta Pasta is a viral sensation!
- Don’t miss my authentic Roman Cacio e Pepe
- This Four-Cheese Truffle Gnocchi is inspired by our recent trip to Florence, Italy!
Last summer, we were fortunate enough to visit Italy, where we enjoyed a variety of regional foods from Milan, Venice, Florence and Rome. You can check out all of these posts in my Italian Recipes archive. Buon appetito!
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Creamy Mushroom Pasta
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 pound Pasta all'Uovo (egg pasta) or linguine
- 2 tablespoons butter
- 3 ounces dried Italian porcini mushrooms rehydrated and sliced
- 5 fresh basil leaves chopped
- 1/3 cup Chardonnay
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese grated
Garnish
- 2 teaspoons red pepper flakes for garnish (optional)
- 1 teaspoon Maldon Sea Salt to taste
- 2 tablespoons Parmesan cheese grated
Instructions
- Bring a pot of salted water to boil, and cook the pasta until al dente (soft but slightly firm).
- In a large sauce pan, melt the butter. Add the sliced mushrooms, sprinkle with salt and pepper, and cook down.
- Stir in the wine and simmer until slightly reduced. Add the cream, Parmesan cheese and chopped basil.
- Drain the pasta and reserve ½ cup of the water. Add pasta to the cream mixture and toss well. If it seems too dry, add a little bit of the reserved pasta water.
- Taste noodles, and season to taste with additional salt and pepper.
- Serve with grated Parmesan, red pepper flakes, and fresh chopped herbs.
