Description
This Creamy Mushroom Pasta recipe offers a rich and savory dish featuring a medley of mixed mushrooms sautéed to golden perfection, complemented by toasted pecans and fresh herbs. Combined with a luscious cream sauce infused with white wine, lemon, and Parmesan, this pasta delivers a satisfying and elegant meal that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Pecans and Aromatics
- 3 tbsp. extra-virgin olive oil
- 3/4 c. chopped pecans
- 2 sprigs fresh rosemary (optional)
- 1 tsp. lemon zest
Mushrooms & Butter
- 3 tbsp. butter
- 1 lb. mixed mushrooms, such as maitake, shiitake, cremini, or oyster, torn or sliced into bite-sized pieces
- Kosher salt
- Freshly ground black pepper
Pasta & Sauce
- 1 lb. pasta, such as rigatoni
- 1 large shallot, finely chopped
- 1/2 c. chopped fresh parsley, divided
- 1/2 c. dry white wine
- 3/4 c. heavy cream
- 1/2 c. freshly grated Parmesan, plus more for serving
- 2 tbsp. lemon juice (from 1 lemon)
Instructions
- Toast Pecans: In a large, high-sided skillet, heat the olive oil over medium heat until shimmering. Add the chopped pecans and rosemary sprigs if using, stirring frequently until the pecans are golden and fragrant, about 3 minutes. Transfer the nuts to a medium heat-proof bowl, toss with lemon zest, and season with a pinch of salt.
- Sauté Mushrooms: Wipe out the skillet and return it to medium heat. Melt the butter, then add the mixed mushrooms along with a generous pinch of kosher salt and several grinds of black pepper. Stir to combine, cover, and let the mushrooms release their liquid for approximately 5 minutes. Uncover and continue cooking, stirring occasionally, until the mushrooms are golden brown and the liquid has evaporated, about 3 to 5 more minutes.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve 1 cup of the pasta cooking water before draining.
- Sauté Shallot and Parsley: To the skillet with the mushrooms, add the finely chopped shallot and 1/4 cup of the chopped fresh parsley. Cook, stirring often, until fragrant and softened, about 1 to 2 minutes.
- Deglaze and Combine Sauce: Pour in the dry white wine and cook, stirring occasionally, until the wine has mostly evaporated, approximately 3 to 4 minutes. Add the cooked pasta, heavy cream, and half a cup of the reserved pasta water. Toss frequently and cook until the sauce thickens slightly, around 3 minutes.
- Finish the Dish: Remove the skillet from heat and fold in the grated Parmesan cheese, freshly squeezed lemon juice, and the remaining parsley. Season with additional salt and freshly ground black pepper to taste.
- Serve: Plate the creamy mushroom pasta and top with the toasted pecans and extra Parmesan cheese for garnish. Serve immediately.
Notes
- For a nuttier flavor, lightly toast the lemon zest with the pecans.
- Use a mix of mushrooms for a deeper, earthier flavor.
- Make sure to reserve pasta water as it helps to loosen and thicken the sauce.
- If you prefer a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Rosemary is optional but adds an aromatic touch; omit if unavailable or for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy mushroom pasta, mushroom pasta recipe, pasta with cream sauce, vegetarian pasta, easy dinner recipe, Italian mushroom pasta
