Ah, creamy mushroom pasta—a dish that feels like a warm hug, especially when the world outside feels a bit too hectic. Picture this: tender chicken, earthy mushrooms, and vibrant spinach, all tangled up in a luscious, velvety sauce. It’s like a symphony of flavors playing a gentle tune on a rainy afternoon, and honestly, who could resist such comfort on a plate?
Steps
- Begin by bringing a large pot of salted water to a boil. Once the water reaches a boil, add your choice of pasta and cook according to the package instructions, reducing the cooking time by one minute. Reserve a mugful of the pasta cooking liquid before draining the pasta.
- In a large skillet, melt half of the butter with the olive oil over medium heat. Add the sliced mushrooms and cook until they release their water and begin to turn golden, which should take about five minutes. Season with salt and pepper midway through cooking.
- Incorporate the minced garlic and the remaining butter into the skillet with the mushrooms. Continue cooking for two more minutes until both the mushrooms and garlic achieve a golden hue.
- Combine the drained pasta with the mushrooms in the skillet. Add about 3/4 cup of the reserved pasta water and sprinkle with grated parmesan cheese. Toss gently until the liquid reduces and forms a glossy sauce that adheres to the pasta.
- Taste and adjust the seasoning with additional salt and pepper if necessary. Once thoroughly mixed, remove the skillet from the heat and serve the pasta immediately, garnished with chopped parsley and extra parmesan.
Ingredients
- 200g (7 oz) short pasta (e.g., orecchiette, penne, macaroni) or 160g (6 oz) long pasta (e.g., spaghetti, fettuccine)
- 400g (14 oz) mushrooms, sliced to 1/2 cm (1/5 inch) thickness
- 50g (3 tbsp) unsalted butter, divided
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup freshly grated parmesan cheese (or 1/4 cup pre-grated)
- Fresh parsley, finely chopped (for serving)
- Additional parmesan cheese, grated (for serving)
Nutritional Values
Calories: 1166cal | Carbohydrates: 129.8g | Protein: 51g | Fat: 53.4g | Saturated Fat: 24.4g | Cholesterol: 242mg | Sodium: 704mg | Potassium: 1582mg | Fiber: 4.8g | Sugar: 8.4g | Vitamin A: 1200IU | Vitamin C: 21.4mg | Calcium: 460mg | Iron: 17mg
FAQ
- Can I use any type of pasta for this mushroom dish?
- Yes, you can use any type of pasta. Both long strand options like spaghetti and short varieties like penne or orecchiette work well.
- What makes the mushrooms in this recipe extra buttery?
- The secret is to add some butter at the beginning and then a bit more after the mushrooms have browned. This ensures a rich buttery flavor without using excessive amounts of butter.
- How does pasta cooking water enhance the sauce?
- The starchy pasta water, when mixed with the butter and mushrooms, emulsifies to create a smooth and glossy sauce that clings to the pasta, making it taste juicy and flavorful.
- Can I add other ingredients to this mushroom pasta?
- Absolutely! You can introduce different herbs like thyme or even a splash of cream for extra indulgence. Adding greens or pairing with a salad can also complement the dish.
- How should I reheat leftover mushroom pasta?
- Pasta tends to dry out in the fridge. To reheat, sprinkle a bit of reserved pasta cooking water over the cold pasta and reheat it in the microwave, tossing well to restore its juiciness.
Tips
- Add Butter Later: For extra buttery mushrooms without using excessive butter, melt some butter with olive oil initially. After the mushrooms are golden and have released their moisture, add a small knob of butter to enhance the flavor.
- Use Pasta Cooking Water: Reserve some pasta cooking water and use it to toss with the spaghetti and mushrooms. The starch in the water emulsifies with the butter, creating a glossy sauce that clings to the pasta, mimicking a mushroom sauce.
- Select the Right Pasta: You can use any type of pasta, but if you prefer the combination of flavors and textures, consider using short pasta like orecchiette or penne, which pairs well with the mushrooms.
- Reheat with Moisture: To reheat leftover pasta without it drying out, sprinkle some reserved pasta cooking water over it before microwaving. This helps maintain the pasta’s juiciness.
Equipment
- Large Skillet: A large skillet is needed for cooking the mushrooms.
- Large Pot: A large pot is required to boil the pasta.
- Pasta Strainer: Useful for draining the pasta after cooking.
- Garlic Press or Mince Tool: Handy for finely mincing garlic cloves.
- Microplane or Grater: Necessary for grating fresh parmesan cheese.
