Seriously, is there anything more comforting than a pan full of pasta coated in a creamy mushroom sauce? Like, if I died and went to heaven, I’d hope that heaven would involve me burying my face into a black hole of creamy garlicky herby mushroom pasta. If you’re the same then you’ve arrived at the right place. Follow me…
Perfect Mushrooms!
So, of course, the mushrooms are the star of the show in this recipe, so let’s treat them like the star. You see it quite a bit with mushrooms, just chopped and chucked in the pan, and I’m often guilty of this in recipes where mushrooms aren’t the star ingredient. But here there are no excuses. The two most important tips I’ve learnt with regards to preparing mushrooms are as follows:
How to Prepare Mushrooms (2 important steps)
Best Mushrooms for Pasta?
Personally, I always go for Chestnut Mushrooms. They tend to have a deeper, ‘meatier’ kind of flavour in comparison to say regular white mushrooms. I also quite like using Shiitake or Baby Portobello Mushrooms. Shiitake mushrooms have a gorgeous smoky and almost quite a meaty flavour to them as well. However, if you are using Shiitake mushrooms then remove the stalk as it’s incredibly tough. In reality, you can use whatever mushroom you’d fancy though!
3 Tips for Perfectly Fried Mushrooms
Dang, who knew frying mushrooms was so intricate!? Or maybe I’m just a mushroom snob… Yeah, probably the latter.
How to make Creamy Mushroom Pasta
I tested so many versions of this sauce I can’t even begin to tell you. Mainly just as an excuse to eat more of it, but also in the name of science.. Or something like that. My initial instinct for a creamy mushroom pasta was of course to pile in as much cream as possible and be done with it. (lol) There was indeed more thought that went into the testing than that, but I did find that the consistencies that were heavily cream-based, apart from being too rich, also fell a little bland. An even ratio of cream/chicken stock gave a perfect consistency and a gorgeous depth of flavour, emphasising the ‘meatiness’ of the Chestnut/Shiitake mushrooms.
Reducing the Sauce
It’s important to pour in the stock first and let it reduce. Not only will this help the sauce thicken quicker, but will also intensify the flavour of the sauce. The simmering stock will extract some of that gorgeous flavour from the mushrooms.
Best Cream for Pasta Sauce
Always double (UK) or Heavy (US). I don’t mess around with milk or half & half; doesn’t thicken as well and lacks flavour. In all cases make sure the cream is at room temp or it might curdle when it hits the hot stock in the pan. Process shots: fry mushrooms (photo 1), add garlic (photo 2), melt in butter then pour in chicken stock & simmer to reduce (photo 3), pour in cream and add seasoning/herbs (photo 4), once thickened, stir in parmesan then add pasta (photo 5).
What pasta to use?
I ALWAYS go with Conchiglie for the pure reason its shape works so perfectly in this recipe. The way it collects the sauce in its shell is almost like a gift from the heavens above. But heck, use whatever pasta your heart desires!
What herbs go with Mushroom Sauce?
As you can see, I keep it simple with parsley and chives. I tend to keep this a simple creamy mushroom pasta recipe and steer away from other herbs that might overpower the dish. However, if you did want to branch out Thyme or Tarragon both work great. But don’t use too much!
What else could I add to this pasta?
Bacon goes nicely, as does some shredded chicken. Great veg options are spinach, asparagus or peas!
Serving Creamy Mushroom Pasta
As you toss the pasta in the sauce, the excess starchy water will help emulsify the sauce, and in turn help it cling to the pasta. I always save a cup of starchy pasta water to thin out the sauce as needed. If the sauce is still a little thin, just gently simmer and stir until it clings to the pasta. Serve up hot with extra parsley! (garlic bread/cheesy garlic bread always welcome 😛).
Can I store leftovers?
If you’ve got leftovers just allow to completely cool then tightly store in the fridge for up to a few days. To reheat, add to a low heat on the stove and stir in a splash of milk or cream to loosen up the sauce. Alrighty, let’s tuck into the full creamy mushroom pasta recipe shall we?!
How to make Creamy Mushroom Pasta (Full Recipe & Video)
For more mushroom pasta recipes check out my Tomato Mushroom Pasta and Mushroom Tagliatelle! For more similar recipes check out these beauties:
Mushroom Pasta Recipes
Chicken and Mushroom Pasta Creamy Mushroom Orzo Gorgonzola Pasta with Mushrooms, Leek and Pancetta One Pot Pasta with Mushrooms, Asparagus and Bacon Browned Butter Pasta with Mushrooms, Butternut Squash and Goat Cheese
Creamy Pasta Recipes
Creamy Cajun Chicken Pasta Creamy Salmon Pasta Creamy Roasted Red Pepper Pasta Creamy Sausage and Fennel Pasta Creamy Tomato Pasta
If you plan on making this Creamy Mushroom Pasta recipe be sure to pin it for later! Already made it? Let me know how you got on in the comments and pick up your free ecookbook along the way!
