Description
A rich and indulgent pasta dish with a creamy, flavorful sauce made from earthy mushrooms, fresh herbs, and a touch of white wine. Topped with parmesan and lemon zest, this pasta is comfort food at its finest—perfect for a cozy meal.
Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 300 grams mushrooms (sliced)
- 4 garlic cloves (finely chopped)
- 1 tablespoon fresh thyme leaves (finely chopped)
- 1 tablespoon fresh rosemary leaves (finely chopped)
- ½ cup white wine
- ¾ cup cream
- 1 teaspoon black pepper
- 1 tablespoon fresh lemon juice (plus zest for serving)
- 50 grams parmesan (very finely grated)
- ½ cup flat-leaf parsley (finely chopped)
- ½ cup heaped kalamata olives (optional)
- Salt (to taste)
Instructions
-
Cook the Pasta:
Start by cooking the pasta in a pot of well-salted water. Reserve a cup of pasta water before draining the pasta. -
Cook the Mushrooms:
In a large fry pan, heat the olive oil and butter over medium-high heat. Add the sliced mushrooms and toss them in the butter and oil. Let them brown for 5–7 minutes, turning once or twice. -
Add Garlic and Herbs:
Reduce the heat slightly and add the garlic, thyme, and rosemary. Cook for a minute or so, making sure the garlic doesn’t brown. Season with salt to taste. -
Deglaze with Wine:
Add the white wine to the pan and let it bubble for 3 minutes or until slightly reduced. -
Add the Cream:
Stir in the cream, keeping the heat at a gentle simmer—not boiling. -
Add Parmesan:
Move the mushrooms to one side of the pan and add the parmesan in 2-3 batches, mixing it in each time to help it melt smoothly. -
Finish the Sauce:
Add the lemon juice and black pepper, whisking them into the sauce. Let it simmer gently for 2-3 minutes until the sauce thickens slightly. Be careful not to let it bubble too long. -
Combine with Pasta:
Add the cooked pasta directly into the sauce, along with the optional olives. Let it gently bubble for a minute or so. Add a splash of reserved pasta water if needed to loosen the sauce. -
Serve:
Toss in the chopped parsley and serve immediately. Top with extra parmesan, lemon zest, and freshly cracked black pepper.
Notes
- Mushrooms: I use cremini mushrooms, but you can substitute with white button mushrooms, portobellos, or any other type you like. Don’t slice them too thin, as they shrink down significantly when cooked.
- Pasta: I recommend undercooking the pasta by about a minute so it can absorb the sauce and not overcook.
- Sauce: It may seem saucy while cooking, but the cream thickens off the heat, so be sure to keep the sauce on the saucy side.
- Olives: If using olives, rinse them well to remove excess briny liquid. Kalamata olives work particularly well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian