How to Make 15-minute CREAMY MUSHROOM PASTA Like an Italian
Introducing a vegetarian-friendly dish that you are going to love. This 15-minute creamy mushroom pasta recipe might be meat-free, but thanks to the rich, hearty mushrooms, this dish is incredibly satisfying and guaranteed to hit the spot.
Pastificio Liguori pasta has been used in this recipe, recognised globally for its artisanal quality. This pasta is slowly dried at low temperatures using 100% Italian durum wheat, ensuring that every bite is perfect. If you know me, you know you can trust when I say, the quality of your pasta makes all the difference. Even the birthplace of Pasta Liguori, Gragnano is celebrated as the ‘home of pasta’.
The portobello mushrooms used in this creamy mushroom pasta have a robust umami flavour and substantial texture. The addition of butter enriches the mushrooms and combines beautifully with the garlic, milk and Pecorino cheese to create a light yet surprisingly creamy, sauce.
Blending a portion of mushrooms with a splash of water in a hand blender helps to thicken this sauce allowing it to smother the pasta even more. It’s also ready in less than 15 minutes, so perfect for entertaining or simply your next meat-free Monday.
Watch How to Make 15-minute CREAMY MUSHROOM PASTA Like an Italian
This pasta is so creamy you need to try it!
Vincenzo’s Tips
Don’t Hold Back on the Mushrooms
Choose any type of mushroom you like; I personally prefer brown mushrooms because they pack more flavor than white ones. Don’t hesitate to throw in a few extra—mushrooms shrink a lot when cooked, and you wouldn’t want to end up mushroom-starved in your creamy mushroom pasta. Consider yourself warned!
Pan Size Matters
Avoid cramming your mushrooms into a too-small pan; they’ll steam rather than sear. Use a large pan and crank it up to medium-high heat to get that gorgeous golden sear—remember, more color means more flavor!
Cheese, Please!
The secret to that rich, creamy texture? High-quality cheese. While you might consider skipping the milk, don’t skimp on the cheese. You already know Pecorino Romano is my go-to, but Parmigiano Reggiano or Grana Padano are great alternatives.
Onion or Garlic?
Not a fan of garlic? No problem! Instead, feel free to swap it out for some onion. Either way, you’re in for a flavourful base that complements the mushrooms beautifully.
Cream? Not Here!
No cream is needed for this creamy mushroom pasta; we keep it light with milk, or alternatively, you can even opt for skim milk. Want to go even lighter? Then, use pasta water to achieve that creamy consistency without the heaviness.
Whip It Good
When it’s time to add the Pecorino, stir quickly and vigorously. This prevents the cheese from clumping and ensures it melts into that velvety sauce your creamy mushroom pasta deserves.
Want a meaty twist?
For those who crave meat, toss in some sausage. As a result, it adds a delicious depth of flavour that complements the earthiness of the mushrooms beautifully.
How to serve 15-minute Creamy Mushroom Pasta
Don’t let this dish wait – it’s best enjoyed straight off the stove! Twirl the pasta onto a flat plate, and spoon the luscious sauce and mushrooms right from the pan over the top. It’s so good on its own, but if you fancy a bit of extra flair or aroma, why not sprinkle on some more chopped parsley? Trust me, you’ll love it just as it is!
15-minute Creamy Mushroom Pasta
Print Recipe
Equipment
- knife
- Chopping-board
- Large pan
- Garlic presser
- Mug
- wooden spoon
- large pot
- Hand blender
- Colander/Sieve
- Tongs
Ingredients
- 300 g/10.5oz Pastificio Liguori Fettucce pasta
- 400 g/14 oz mushrooms
- 2 cloves of garlic, minced.
- A fresh bunch of parsley, chopped.
- 6 Tbsp Pecorino Romano, finely grated.
- ½ glass of milk
- 60 g/2oz butter
- Extra Virgin Olive Oil, EVOO
- Salt & Pepper
- 1 Tbsp sea salt
Instructions
- Wash and slice the mushrooms into any shape you prefer.
- Heat a large pan and add 5 tablespoons of EVOO. Before the oil heats up, add a splash of water to prevent the garlic from burning.
- Add the crushed garlic and let it cook for about 30 seconds.
- Once the garlic turns golden, add the mushrooms. Stir well and season with salt and pepper.
- Add the butter and continue to stir on medium-high heat. Allow the mixture to cook for 10 minutes.
- Meanwhile, bring 5 litres of water to a boil in a large pot. Once boiling, add 1 tablespoon of sea salt. Gently add the pasta, pushing it down slightly to prevent sticking.
- Return to the mushrooms, checking if they are ready by gently pressing on them; they should be soft. Be careful to avoid any steam burns.
- Take a quarter of the cooked mushrooms and transfer them to a blender. Add a splash of EVOO.
- Blend quickly, then add a splash of milk or water and blend again. Set this mixture aside.
- Back in the pan, add the chopped parsley to the mushrooms and mix well. Pour in the milk and keep stirring.
- Once the milk has mostly evaporated, add the blended mushroom cream and stir to combine.
- Check the pasta. Before straining it, scoop up a mug full of pasta water. Strain the pasta using a colander.
- Transfer the pasta to the pan. Use tongs to mix, adding reserved pasta water if the mixture seems dry.
- Once you achieve a nicely balanced moisture level, toss the pasta. Turn off the heat, sprinkle Pecorino Romano on top, and quickly stir. Toss again to ensure all ingredients are well incorporated.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
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