Description
Creamy mushroom pasta with thyme and parmesan in a rich cream sauce. Vegetarian, ready in 25 minutes.
Ingredients
Scale
- 1 pound (450 g) pasta, dry (spaghetti or fettuccine recommended)
- 2 tablespoons (28 g) butter
- 1 small onion, diced
- 1 pound (450 g) mushrooms, sliced or chopped (fresh cremini or button mushrooms preferred)
- 2 cloves garlic, chopped (fresh)
- 11/2 teaspoon fresh thyme, chopped (or 1/21/2 teaspoon dried thyme)
- 1/4 cup (60 ml) dry white wine or broth (optional, broth recommended for deglazing)
- 1 cup (240 ml) chicken broth or vegetable broth
- 1 cup (240 ml) heavy cream or whipping cream
- 1/2 cup (50 g) Parmigiano Reggiano (parmesan), freshly grated
- Salt and pepper, to taste
- 1 tablespoon white miso paste (for added umami; optional)
Instructions
- Step 1: Cook Your Pasta: Start by cooking your pasta according to the package instructions. Watch closely to achieve al dente texture. Drain and reserve some pasta water before draining completely.
- Step 2: Sauté Mushrooms and Onions: While pasta cooks, melt butter in a large pan over medium heat. Add the sliced mushrooms and diced onions. Sauté until they become soft and slightly caramelized, about 10 minutes, to bring out their natural sweetness and depth of flavor. If mushrooms release too much water and become soggy, continue cooking for an additional 2-3 minutes until the moisture reduces and mushrooms caramelize.
- Step 3: Stir in Garlic and Thyme: Add chopped garlic and thyme to the pan. Stir continuously for about 1 minute until fragrant, taking care not to burn the garlic.
- Step 4: Deglaze with Broth: Pour in chicken broth (or vegetable broth) to deglaze the pan. Use the wooden spoon to scrape any browned bits stuck to the bottom of the pan. This adds rich flavor to the sauce base.
- Step 5: Combine Cream and Cheese: Stir in the heavy cream and freshly grated parmesan. Bring the mixture to a gentle boil, watching carefully to prevent vigorous simmering that could break the sauce. Then reduce heat and let simmer for a few minutes until the sauce is creamy and slightly thickened. Taste and season with salt and pepper as needed. If seasoning needs adjustment, add extra salt or fresh thyme halfway through simmering.
- Step 6: Mix Pasta with Sauce: Toss the cooked pasta directly into the creamy mushroom sauce. Ensure every strand is coated evenly. If the sauce is too thick, add reserved pasta water gradually in 1/4 cup increments until desired consistency is reached, avoiding over-thinning the sauce.
- Step 7: Optional Flavor Boost: For a deeper umami flavor, stir in 1 tablespoon of white miso paste just before serving. Mix thoroughly into the sauce.
Notes
- Storage Tips Room Temperature: Store creamy mushroom pasta in an airtight container at room temperature for up to 2 days. Consume promptly to avoid spoilage.
- Refrigeration: Keep in an airtight container inside the refrigerator for up to 4 days. Reheat gently over low heat to maintain sauce texture and prevent separation.
- Freezing: Transfer pasta to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips Use fresh, firm mushrooms without dark spots for the best texture and flavor. Cremini or button mushrooms are ideal.
- Grate fresh parmesan cheese yourself instead of using pre-grated to ensure better melting and flavor.
- Sauté mushrooms and onions until slightly caramelized to develop depth and sweetness in the sauce.
- Reserve some pasta water before draining; its starch helps adjust sauce consistency without thinning too much.
- If pasta clumps after cooking, rinse with cold water immediately and toss with a1/2 teaspoon of olive oil to prevent sticking.
- Adding fresh thyme mid-simmer can brighten flavors if the sauce tastes flat.
- For an umami boost, adding miso paste at the end enhances mushroom savoriness without overpowering the dish.
- Reheating Instructions Reheat refrigerated creamy mushroom pasta gently on low heat, stirring occasionally to prevent sauce separation. Avoid high heat and prolonged cooking to maintain creaminess.
- Serving Suggestions Serve creamy mushroom pasta with roasted asparagus or a light mixed green salad.
- Pair with garlic butter gluten-free bread or herbed focaccia for added flavor and texture contrast.
- Top with fresh parsley or basil leaves for brightness.
- Drizzle with a touch of truffle oil or sprinkle additional parmesan to enrich flavor depth.
- Recipe Variations Add sautéed spinach, grilled chicken, or sun-dried tomatoes to the pasta for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth to keep the dish vegetarian.
- For gluten-free diets, substitute pasta with gluten-free varieties like rice or corn pasta.
- Ingredient Notes Choose good-quality dried pasta such as spaghetti or fettuccine for optimal sauce adherence.
- Extra virgin olive oil can be used for sautéing mushrooms and onions if preferred instead of butter; it adds depth and flavor.
- Fresh garlic and thyme are preferred over dried or pre-minced versions for better aroma and flavor intensity.
- Use full-fat heavy cream for a velvety sauce; low-fat options will not provide the same texture.
- Fresh thyme provides a brighter herbal note; dried thyme can be used if fresh is unavailable but with less vibrance.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified