The creamy mushroom pasta is a absolutely mouthwatering and very easy to make. Ready in 30 minutes, this pasta will be loved by everyone , including kids. This smooth and silky mushroom sauce is loaded with simple ingredients like garlic, onions, parsley, cream ,cheese and mushrooms!
Any variety of mushroom will work for the recipe, I have used white button mushrooms. Similarly, any pasta shape will work here, I prefer spaghetti or tagliatelle. I have blended the sauce to give it a smoother texture , you can skip the blending and use the sauce with small chunks of cooked mushroom in it.
Mushrooms are low in calories, fat-free, cholesterol free, gluten free and low in sodium. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues. In particular, white button mushrooms are one of the few non animal sources of Vitamin D.
Course: Main Cuisine: Italian Serves: 3-4
Ingredients:
- Spaghetti/ Tagliatelle : 350 gms (or any pasta shape of your choice)
- Butter: 1 tbsp
- White button mushrooms: 200 gms
- Garlic: 2-3 cloves, minced
- Onions: 2, chopped finely
- Veg stock cubes: 2
- Fresh single cream: 200 gms
- Salt: according to taste
- Black pepper: 1tsp ,freshly grinded
- Parmesan: 3 tbsp , grated + extra for serving
- Italian herb seasoning : 1 tsp
- Crushed red chilli flakes: 1/2 tsp
- Fresh Parsley chopped: 1 tbsp
Method:
- Cook pasta in a large pot of boiling water according to package instructions. Save 1/2 cup of pasta water.
- Melt butter in a large non stick pan over medium high heat.
- Add onions, stir and cook till translucent. Add garlic and reduce to medium heat. Saute for 1 minute, taking care the garlic doesn’t burn.
- Now, add mushrooms, salt and black pepper, stirring together.
- Cook for 10-12 minutes on medium heat till liquid evaporates and mushrooms are tender, stirring occasionally.
- Stir in the cream and add vegetable stock cubes , crushing the cubes with your hands.
- Stir gently for 1 minute.
- Remove from heat and blend with hand blender or in a grinder.
- Put it back in the pan on medium high heat and slowly bring it to boil. Add Italian seasoning, Parmesan and 1 tbsp chopped parsley.
- Add reserved pasta water to get the desired consistency of sauce.
- After 1 minute,add pasta , gently tossing it so the sauce coats the pasta nicely.
- Remove from heat, top with Parmesan, parsley and red chilli flakes.
- Serve and enjoy!!
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