15-minute Mushroom Pasta
Quick and easy creamy mushroom pasta recipe made with portobello mushrooms, spaghetti pasta and delicious creamy sauce. One of the best creamy pasta recipes that whole family will love! Everything comes together in 15 minutes and super delicious!
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Servings: 2
Calories: 828kcal
Equipment
- Large pasta boiling pot
- Large pan or skillet
Ingredients
- 150 gram Spaghetti Linguine, tagliatelle, penne, or choice of pasta. ( 2 servings - about 5.3 oz )
- 250 gram Portobello mushroom White button mushroom or choice of mushroom. ( About 8.8 oz ), cut thin slices
- ½ Onion Finely chopped
- 200 ml Double cream Or heavy cream
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil Add more olive oil if needed
- 2-3 cloves Garlic Finely chopped
- 6 tbsp Grated parmesan Or choice of grated hard cheese
- ½ tsp Salt to taste
- ½ tsp Black pepper or to taste
- handful Parsley Finely chopped
Garnish
- Grated parmesan
- Chopped parsley
Instructions
Cook Pasta
- Bring the water to boil in a large pot. Season the water with a good amount of salt. Cook the spaghetti in the boiling water by the packet instructions. Reserve 1 cup of pasta cooking water for later use. Then drain the water out. Meanwhile, the spaghetti is cooking you can prepare mushroom and creamy sauce.
Prepare mushroom and sauce
- In a large pan, heat the butter and olive oil over medium heat. Add chopped onions and saute for a few seconds.
- Add the mushroom slices and saute for 3-4 minutes until brown. Season with salt and pepper to taste. Follow with chopped garlic and stir for a few seconds until fragrant.
- Pour in pasta water and double cream and bring it to simmer. Once the sauce starts to get thicken add the cooked spaghetti, and grated cheese. Finish with chopped parsley and combine everything well.
- Transfer to serving plate and garnish with parsley and grated parmesan. Serve immediately.
Notes
- Mushroom - We usually use portobello mushrooms, feel free to use white button mushrooms or mushrooms of your choice. Wash the mushrooms and pat dry with a paper towel or kitchen towel to remove excess water, before slicing them.
- What type of cream to use? Double cream ( heavy cream ) or any thick cream of your choice. You can also use evaporated milk and reduce it until thick.
- Grated cheese - Add grated parmesan or choice of grated hard cheese. For vegetarians or to make it halal, use vegetarian parmesan.
- Freezing - Do not recommend freezing but you can store it in the fridge for a couple of days if you have any leftovers.
- Can you make it spicy? If you want a kick of heat, add a dash of chilli pepper flakes for a hint of spice.
- Can you make it without cream? You can simply omit double cream and add chicken broth or vegetable stock and make it a no-cream garlic mushroom pasta.
Nutrition
Calories: 828kcal | Carbohydrates: 68g | Protein: 20g | Fat: 54g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 157mg | Sodium: 1533mg | Potassium: 791mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1975IU | Vitamin C: 3mg | Calcium: 231mg | Iron: 2mg
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