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Pasta with Creamy Mushroom Sauce
  • Yield 4 1x
Author Paula of bell'alimento

Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell’Alimento.

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Ingredients

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  • 1 pound pappardelle pasta
  • salt
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 onion, minced
  • 1 clove garlic, smashed
  • 8 ounces whole baby bella mushrooms, stems removed and minced, mushroom caps quartered
  • 1 cup heavy whipping cream
  • Parmigiano Reggiano cheese, grated

Instructions

  1. Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
  2. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
  3. Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
  4. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
  5. Garnish with additional cheese if desired.

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