Description
A luxurious creamy mushroom pasta, enriched with aromatic herbs, garlic, white wine, and fresh lemon. This dish is finished off with a generous amount of Parmesan and optional Kalamata olives, creating a deliciously indulgent meal.
Ingredients
Scale
- 200 grams dried pasta (or 300 grams fresh pasta)
- 1 tablespoon oil
- 1 tablespoon butter
- 300 grams mushrooms (sliced; cremini, button, or portobello)
- 4 garlic cloves (finely chopped)
- 1 tablespoon fresh thyme leaves (finely chopped)
- 1 tablespoon fresh rosemary leaves (finely chopped)
- 1/2 cup white wine
- 3/4 cup cream
- 1 teaspoon black pepper
- 1 tablespoon fresh lemon juice (plus zest for serving)
- 50 grams Parmesan (very finely grated)
- 1/2 cup flat-leaf parsley (finely chopped)
- 1/2 cup Kalamata olives (optional, heaped)
- Salt to taste
Instructions
- Cook the Pasta: Start by cooking your pasta in a pot of well-salted water. Reserve a cup of pasta water before draining.
- Cook the Mushrooms: Heat the olive oil and butter in a large frying pan over medium-high heat. Add the sliced mushrooms and toss them in the butter and oil. Leave the mushrooms to brown (about 5-7 minutes), turning once or twice.
- Add Garlic and Herbs: Lower the heat slightly, then add the garlic, fresh thyme, and rosemary. Cook for a minute or so, but be careful not to let the garlic brown. Season with a pinch of salt.
- Add Wine: Pour in the white wine and let it bubble for about 3 minutes, reducing slightly.
- Add Cream: Add the cream to the pan, stirring to combine. Keep the heat on a gentle simmer—avoid boiling.
- Incorporate the Parmesan: Move the mushrooms to one side of the pan and gradually add the Parmesan in 2-3 separate batches, mixing in between each addition to let it melt into the sauce.
- Add Lemon and Pepper: Stir in the lemon juice and black pepper, whisking quickly. Let the sauce gently simmer for 2-3 minutes until it thickens slightly. Keep the sauce saucy, as it will thicken further when combined with the pasta.
- Combine Pasta: Add your cooked pasta directly into the pan with the sauce, along with the optional Kalamata olives (if using). Let it bubble gently for 1 minute or so.
- Adjust Sauce Consistency: If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
- Garnish and Serve: Toss in the chopped parsley, then serve with extra Parmesan, lemon zest, and freshly cracked black pepper on top.
Notes
- Mushrooms: Cremini mushrooms are ideal, but you can use white button mushrooms, portobellos, or any variety you prefer. Slice them thicker rather than too thin, as they shrink when cooked.
- Pasta: It’s recommended to undercook the pasta by about 1 minute, so it can absorb the sauce without overcooking.
- Sauce: The sauce will seem quite saucy at first, but cream thickens as it cools, so keep it on the saucy side while cooking.
- Olives: If you’re using Kalamata olives, rinse them first to remove the briny liquid, which could make the dish overly salty.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Italian
Keywords: : creamy mushroom pasta, pasta with cream sauce, garlic pasta, mushroom pasta, lemon pasta, parmesan pasta