Creamy Mushroom Pasta

It’s official, fall has arrived, and that means cold weather and holiday festivities are around the corner!

Simple summer meals are set aside and replaced with cozy and comforting dishes, such as this Creamy Mushroom Pasta.

This recipe takes just 20 minutes to prepare, so you can enjoy this delicious dinner in no time at all.

If you’re looking for an elegant, yet hearty pasta recipe that can be whipped up on a busy weeknight or special occasion, this dish is for you.

Why You’ll Love This Creamy Mushroom Pasta:

• Ease: This mushroom pasta comes together in just 20 minutes, but is elegant and flavorful – the best of both worlds. Serve it on busy weeknights or special occasions!
• Flavor: Sautéed shallot, garlic, and caramelized mushrooms are combined with mascarpone cheese and grated Parmesan cheese to create a creamy and flavorful pasta sauce. Fresh lemon zest and chives add brightness and a pop of color.
• Versatile: While I’m partial to oyster mushrooms, feel free to substitute other mushroom varieties (see recipe box for substitution ideas). In a pinch, the mascarpone cheese can be swapped for crème fraîche or whipped ricotta cheese, for a lighter alternative.

Ingredients You’ll Need:

• Orecchiette Pasta – my pasta of choice for this dish is orecchiette (ear-shaped pasta), as it lends itself to being well and evenly coated in the creamy mushroom sauce. Fusilli will work well too. Or prepare this dish with homemade gnocchi for another twist.
• Shallots and Garlic – finely chopped, shallots and garlic lend great flavor and heft to this simple sauce.
• Oyster Mushrooms – fluted, fan-shaped mushrooms that have a silky texture once cooked. They are relatively delicate in flavor and require little to no prep or cleaning! See substitution notes below.
• Mascarpone Cheese – Mascarpone is a thick and delicate Italian cow’s milk cheese. It melts into pasta dishes beautifully and lends more body to sauces than heavy cream.
• Parmigiano-Reggiano Cheese – the king of cheeses, you’ll need finely grated parmesan cheese for both the sauce and serving.
• Lemon Zest – a touch of lemon zest provides a hint of acid to balance this creamy, rich sauce. Don’t skip it.
• Fresh Chives – for color, brightness, and flavor!

How to Make Creamy Mushroom Pasta:

Here are some tips on how to make creamy mushroom pasta at home, step-by-step!

1. See recipe box below for full instructions. In a large (12-inch diameter) heavy-bottomed skillet, cook the shallots until soft and translucent. Add the garlic and cook until fragrant.

2. Add the mushrooms and toss in the shallot and garlic mixture. Spread evenly across the surface of the skillet. Cook the mushrooms – stirring infrequently – until lightly caramelized. Keep warm.
3. Cook the orecchiette pasta until al dente. Reserve at least 1 cup (240 mL) starchy pasta cooking water. Drain the pasta and transfer to the skillet along with a splash of pasta water. Add the mascarpone cheese and toss to combine, adding the parmesan in handfuls until the pasta is evenly coated and creamy. Add the lemon zest and season to taste with salt and lots of freshly ground black pepper.
4. Serve the pasta and garnish with sliced chives and freshly grated Parmesan.

How to Serve This Dish:

This creamy mushroom pasta pairs well with simple vegetable side dishes, such as sautéed greens, green beans, or roasted broccoli.

A large green salad tossed with a bright acidic vinaigrette, such as this Shaved Fennel Arugula Salad or Shaved Vegetable Salad, is another great choice.

Creamy Mushroom Pasta

5 stars (3 ratings)

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Yield: 4 Servings

Prep: 5 minutes minutes

Cook: 15 minutes minutes

Total: 20 minutes minutes

Sautéed shallot, garlic, and oyster mushrooms are combined with mascarpone cheese and grated parmigiano-reggiano cheese to create a flavorful and creamy mushroom pasta! Fresh lemon zest and chives add brightness and a pop of color.

If you're looking for an elegant pasta recipe that can be whipped up on a busy weeknight or special occasion, this dish is for you. For mushroom and other ingredient substitution ideas, please see the recipe note section.

Ingredients

• 1 lb (16 oz) oyster mushrooms, cleaned and trimmed see instructions
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 medium shallots finely chopped
• 3 large garlic cloves finely chopped
• ¾ lb (12 oz) orecchiette (or fusilli) pasta
• ½ cup (4 oz) mascarpone cheese
• ½ cup (2¼ ounces) finely grated parmigiano-reggiano cheese plus more for serving
• 2 teaspoons lemon zest from ½ lemon
• ¼ cup finely sliced chives, divided
• kosher salt
• freshly ground black pepper

Instructions 

• Bring a large pot of water to a boil and season generously with salt.
• Wipe the oyster mushrooms with a paper towel as needed to remove any dirt (avoid rinsing). Trim away the tough central core where the mushrooms cluster together and discard; you only want the tender caps and stems. Coarsely chop the mushrooms—try to keep pieces no larger than ½ inch in size—and set aside.
• In a large (12-inch) sauté pan, heat the olive oil and butter over medium heat. Note: Using a wide, large pan is essential, as the pasta will be finished directly in the sauce.

  Add the shallots and a generous pinch of salt. Cook, stirring frequently, until very soft but not browned, 4 to 6 minutes. Add the garlic and cook until fragrant, stirring constantly, 1 to 2 minutes.
  
• Add the chopped oyster mushrooms and toss to coat. Spread the mixture evenly across the pan and cook, stirring infrequently to allow the mushrooms to gain color, about 6 to 8 minutes. The mushrooms will appear dry at first but will release moisture as they cook down. Season with salt and plenty of freshly ground black pepper. Keep the mixture over low heat.
  
• Boil the pasta until just shy of al dente. Reserve 2 cups of the starchy cooking water, then transfer the pasta directly into the sauté pan using a spider or strainer. 
• Increase the heat to medium-low. Add the mascarpone cheese and a generous splash of reserved pasta water, and gently toss. As the mascarpone begins to melt, add the grated Parmigiano-Reggiano in small handfuls, stirring constantly. The goal is to "marry" the sauce to the pasta, creating a smooth, silky sauce. If the sauce tightens, add another splash of pasta water as needed. 
• Drain the pasta and transfer directly to the skillet along with a generous splash of pasta water. Add the mascarpone cheese and toss to combine, adding the parmesan cheese in handfuls until the pasta is evenly coated and creamy. The sauce should cling to the pasta. If the pasta is too thick, add a small splash of cooking water as needed. Add the lemon zest and stir to combine. Season to taste with salt and lots of freshly ground black pepper.
• Remove from the heat. Fold in the lemon zest and 2 tablespoons of chives. Season to taste with salt and another generous grind or two of fresh black pepper. Serve immediately, garnishing each bowl with the remaining chives (or chive blossoms, if available). Serve with additional grated cheese on the side.
  

If You Can’t Find Oyster Mushrooms:

• Oyster mushrooms can be substituted with a combination of other wild and cremini (baby bella) mushrooms in a pinch. 

Serving: 1serving, Calories: 668kcal, Carbohydrates: 75g, Protein: 28g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 517mg, Potassium: 746mg, Fiber: 6g, Sugar: 5g, Vitamin A: 776IU, Vitamin C: 3mg, Calcium: 422mg, Iron: 3mg

Course: Pastas, Risottos, and Grains, Quick Weeknight Dinners

Cuisine: American, Italian