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Farmers Market Creamy Mushroom Pasta comes together in 30 minutes and it's restaurant-level deliciousness. Use organic grass-fed dairy and enjoy this vegetarian delight guilt-free. | www.grownupdish.com

Farmers Market Creamy Mushroom Pasta


  • Author: jzmcbride
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This Farmers Market Creamy Mushroom Pasta comes together in less than 30 minutes and it’s restaurant-level delicious. And yes, it’s full of butter, cream and cheese. But if you use organic grass-fed dairy, you can enjoy this vegetarian delight guilt-free.


Scale

Ingredients

  • 3 tablespoons organic butter (I like Kalona or Kerry Gold)
  • 2 cloves fresh garlic, minced
  • 16 ounces fresh sliced mushrooms (see note below)
  • one medium onion, sliced thin
  • (optional) half a bag of fresh spinach
  • 1 cup heavy whipping cream (I like Kalona)
  • 1 pound pasta (I used Jovial gluten-free but any pasta will work.)
  • 1/2 cup Parmesan cheese, grated
  • 1 cup reserved pasta water
  • 1 teaspoon salt (more to taste)
  • fresh ground black pepper
  • (optional) sprig of fresh thyme or 1/2 teaspoon dried
  • (optional) flat leaf parsley, chopped for garnish

Instructions

  1. In a large pot, cook the pasta in salted water according to package directions. Drain, reserving a little bit of the water, and return to pan.
  2. While the pasta is cooking, add the mushrooms to a large skillet with 2 – 3 tablespoons of butter. Sauté until the mushrooms are soft with deep brown color – about 7 minutes.
  3. Add, garlic, onions and thyme and saute until onions are translucent – about 5 minutes
  4. Add fresh spinach and toss until it is wilted.
  5.  Pour in the cream and scrape the pan until the sauce is incorporated. Simmer over low heat.
  6. Add cooked pasta to the sauce mixture. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season liberally with salt and pepper. 
  7. Add chopped parsley garnish if desired.

Notes

I like to uses a mixture of fresh mushrooms: shitake, baby bellas, wood ear, etc.

Store leftovers in the fridge and eat them within a few days. I don’t recommend freezing them because of the cream.

  • Category: recipe
  • Method: stovetop
  • Cuisine: pasta

Keywords: pasta, mushrooms, mushroom pasta, italian food, vegetarian