Mushroom Pasta
A quintessentially Italian preparation, this mushroom pasta celebrates the rich, earthy flavor of mushrooms in a minimalist yet sumptuous sauce. Despite using only a handful of ingredients, the dish is layered with depth thanks to golden garlic butter mushrooms and a glossy parmesan glaze.
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Ingredients
- 2 garlic cloves finely minced
- 1/2 cup freshly grated parmesan cheese or 1/4 cup pre-grated
- 50 g / 3 tbsp unsalted butter divided
- 160 g / 6 oz long pasta e.g., spaghetti, fettuccine
- 1/2 tsp salt
- 400 g / 14 oz mushrooms sliced into 1/2 cm thick pieces
- 200 g / 7 oz short pasta e.g., orecchiette, penne, macaroni
- 1 tbsp olive oil
- 1/2 tsp pepper
- Finely chopped parsley to garnish
- Additional grated parmesan cheese to serve
Instructions
- Bring a large pot of salted water to a boil. As it heats, begin cooking the mushrooms. Add the pasta to the boiling water once mushroom cooking has started. Cook pasta according to the packet directions, subtracting one minute from the suggested time. Before draining, reserve a mug of the pasta cooking water.
- In a wide skillet, melt half the butter together with the olive oil over medium heat. Add the sliced mushrooms and cook until their released moisture has evaporated and they begin browning on the edges, about 5 minutes. Sprinkle in the salt and pepper midway through cooking.
- Incorporate the garlic and the remaining butter, continuing to sauté for another 2 minutes until both the mushrooms and garlic take on a golden hue.
- Toss the drained pasta into the pan along with approximately 3/4 cup of the reserved cooking liquid and the parmesan. Stir gently until the liquid reduces to a glossy coating. If the sauce becomes too dry, stir in additional pasta water until desired consistency is achieved.
- Adjust seasoning to taste. Remove from the heat and serve promptly, finished with a sprinkling of fresh parsley and additional parmesan.
Notes
Choose pasta based on texture preference; short shapes require slightly more by weight than long varieties.
Button or Swiss Brown (Cremini) mushrooms are ideal, though any variety that slices well will suffice.
Optional additions include thyme or a splash of cream for enhanced richness.
Minimum fat quantity for an ideal texture is 2 tbsp butter plus 1 tbsp olive oil.
For best reheating, sprinkle refrigerated pasta with 2 tbsp reserved cooking water before microwaving.
Nutritional information reflects two generous portions.