Creamy pasta with mushrooms and cream: a simple first course with authentic flavor
Pasta with mushrooms and cream is one of those dishes that tastes of home and comfort. Creamy, fragrant and irresistibly enveloping, it combines the delicacy of mushrooms with the full flavor of cream and Parmesan cheese, creating a soft, velvety sauce that wins you over at first taste. Preparing it is a pleasure: as the mushrooms brown in the pan and release their forest scent, the kitchen is filled with warmth and memories. Perfect for an autumn dinner or a last-minute lunch, this recipe demonstrates how, with just a few ingredients, you can bring to the table a creamy first course, rich in flavor and with an irresistible forest scent.
Ingredients
Materials
- Pan
- Frying pan
- knife
- Cutting board
Preparation
Clean the mushrooms with a damp cloth, remove the stem end and cut them into thin slices to ensure even and gentle cooking.
Brown garlic in butter and oil, add mushrooms and cook over high heat for 5 minutes. Deglaze with wine and allow to evaporate. Lower heat, cook for 10 minutes, remove garlic, add cream and continue cooking over low heat, stirring.
Cook the pasta al dente in plenty of salted water, drain and toss it in the pan with the mushroom sauce, adding Parmesan cheese to creamify and make the dish creamy.
Serve pasta with mushrooms and cream piping hot. If desired, top the dish with a sprinkling of grated Parmesan cheese and a pinch of black pepper.
Observations
What are the secrets to perfect creamy pasta?
Cook pasta al dente, toss immediately with hot mushrooms, cream and parmesan cheese off the heat, adding a little cooking water to bind.
How to store pasta with mushrooms and cream?
In the refrigerator, in an airtight container, for 1-2 days. Heat gently with a splash of milk/broth. Freezing pasta with cream is not recommended.
Can I substitute button mushrooms with other types of mushrooms?
Yes: porcini, pleurotus, chanterelles or shiitake. Mixing two varieties intensifies "forest" aroma and flavor.
What is the best type of pasta to use?
Penne, rigatoni, mezze maniche hold the sauce best; tagliatelle and linguine are also good if you prefer long pasta.
How to make pasta with mushrooms and cream lighter?
Use light cream or Greek yogurt, reduce the oil, increase the mushrooms and cream with cooking water and a little Parmesan cheese.
Lactose-free or vegan version: how to do it?
Use vegetable cream (soy/oat), oil instead of butter, and nutritional yeast or veg cheese to replace Parmesan.
Can I freeze only the mushroom topping?
Yes: cook the mushrooms (without cream), let cool and freeze for up to 2 months.
How to clean and cut mushrooms properly?
Clean mushrooms with a damp cloth or soft brush to remove soil, avoiding rinsing them under water so they do not absorb moisture. Cut into regular slices to ensure even cooking and a tender but flavorful result.
What wine should I use for blending? What if I don't want to use alcohol?
Dry white wine. Alternatively, vegetable broth or water with mild lemon juice to give freshness.
Nutrition
- Carbo: 65.1g
- Total fat: 54.1g
- Saturated fat: 32.3g
- Proteins: 26.2g
- Fibers: 4.9g
- Sugar: 5.3g
- ProPoints: 24
- SmartPoints: 34
Cookware
Attributes
PetitChef_Official
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